Miso Soup

  • Miso Soup
Ranking: 3 more votes required!

Rated 5 out of 5 based on 2 votes


  • 300 ml dashi stock (or massel's gluten free chicken stock, or water)
  • 1/2 Tbls red miso paste (or to taste)
  • 75 g silken tofu, cubed
  • 1/2 tspn dried seaweed, soaked in 3 tsp of cold water and drained
  • 1 pinch shallots, sliced diagonally


Serves: 2, Prep: 5 mins, Cook: 10 mins

1. Pour the dashi into a saucepan and heat over medium heat, bringing it up to the boil.
2. Reduce the heat and remove a ladleful of the stock. Pour it into a separate bowl and whisk through the miso paste. Return this to the pot followed by the shallots, seaweed and tofu.
3. Ensure the soup doesn’t boil as you simmer for a further 2-3 minutes or until the shallots are soft and the tofu is warmed through.
4. Serve

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  • Very simple and delicious.I like it.


    by ANNA LINHART on 29/05/2013, 16:57
  • We have a very delightful little baby sea lettuce down here and I have been thinking to make something just like this. Thankyou for reminding me of this particular soup style.


    by Helen Minns on 06/06/2013, 18:05
    Helen Minns
  • It’s so filling and so healthy too!


    by Nell Hungerford on 07/06/2013, 13:19
    Nell Hungerford
  • Ranking: 3 more votes required!

    Rated 5 out of 5 based on 2 votes

    3 people have cooked this

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  • Nell Hungerford

    NOTICE: I can comment again! I am a girl with a passion for cooking - especially sweet things, which started very early on. I was always surrounded by people who loved to cook, and my late grandmother still serves as an inspiration to me as I will never forget the amazing ...

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