Everyday Tofu Miso Soup
A quiet little bowl of comfort with silken tofu, seaweed, and savory miso. Simple enough for your everyday table.
APRON ON. LET’S DO THIS.
A little kitchen magic
Gather your ingredients, then take it one step at a time.
Ingredients
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Let’s make it
Prepare the bowlful
Cut tofu into small cubes. Soak the wakame in a little cold water for 5 minutes while you prepare the broth, then drain.
Warm the broth
Bring the kombu dashi to a gentle simmer over medium heat, about 5 minutes.
Add the delicate bits
Lower the heat, add tofu and drained wakame, and warm gently for 5 minutes without stirring vigorously.
Stir in the miso
Remove from the heat. Scoop a little broth into a bowl and whisk in the miso. Stir this back into the soup and finish with spring onion. Do not boil after adding miso.
Storage: Refrigerate for up to 2 days. Reheat gently until hot, avoiding a rolling boil.
Little Whisk · Everyday Tofu Miso Soup
An original example recipe. Times are a guide. Reference photography may show a different presentation. About our recipe book.
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