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Miso Soup
An everyday Japanese soup, ready in 10 minutes. Warming and full of umami.
Ingredients
- 800 ml water
- 2 tablespoons miso paste
- 1 tablespoon dashi flakes (or a dashi cube)
- 1 block of tofu, diced
- A handful of wakame seaweed
- 2 spring onions, chopped
Method
- Bring the water to a boil and dissolve the dashi in it.
- Lower the heat (don't boil!) and dissolve the miso paste in a little of the broth, then stir it into the pot.
- Add the tofu and wakame, and heat for a few minutes.
- Don't let it boil after adding the miso - it will lose its aroma.
- Sprinkle with spring onion and serve.
💡 Paweł’s tip: Always add the miso at the very end and never boil it - high heat destroys its flavour and its beneficial cultures.
Eat it at the source
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