Miso soup with tofu
Miso broth with silken tofu, wakame seaweed and spring onion.
Active time10 min
Cooking10 min
Total20 min
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Ingredients
- 15 g spring onion
- 800 ml vegetable stock
- 40 g white miso
- 200 g silken tofu
- 5 g dried wakame
Preparation
Gently drain the silken tofu and cut into cubes. Rinse and finely slice the spring onion.
15 g spring onion200 g silken tofu- knife
Bring the stock to a simmer, add the wakame and leave to rehydrate for 5 minutes. Add the tofu and warm gently for 2 minutes.
800 ml vegetable stock5 g dried wakame- saucepan
Remove from the heat. Mix the miso with a ladleful of hot stock until dissolved, then pour back into the saucepan. Add the spring onion and serve without bringing back to the boil.
40 g white miso- bowl
- ladle
- spoon
Allergens
- Celery
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration