Miso soup
A light Japanese soup with tofu, spring onion and wakame. Ready in 10 minutes.
- Time10 min
- LevelEasy
- Costabout £0.75 a head
Ingredients
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Method
- 1
Soak the wakame in a small bowl of cold water for 5 minutes, then drain.
5 min - 2
Bring the water to a simmer in a pan and stir in the dashi granules until dissolved.
- 3
Put the miso in a ladle or small bowl, whisk in a little of the hot stock until smooth, then stir it into the pan. Do not boil.
- 4
Add the tofu and wakame and warm gently for 2 minutes.
2 min - 5
Ladle into bowls and scatter with the spring onion.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.