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Simple Miso & Vegetable Soup
A light, nourishing soup with soft vegetables and gentle umami flavour.
Course Soup
Cuisine Japanese
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Servings 2
- 3 cups water
- 1 tsp instant dashi granules (or vegetable stock powder)
- 2 tbsp white miso paste
- 1/2 cup silken tofu, cubed
- 1/2 cup baby spinach or wakame seaweed
- 2 tbsp sliced spring onion
Heat water in a small pot, stir in dashi.
Add tofu and spinach/wakame, simmer 2–3 min.
Turn off heat, dissolve miso paste in a ladle of hot broth, then stir back in (don’t boil miso).
Garnish with spring onion and serve warm.