Traditional Miso Soup
Hot dashi broth with dissolved miso, silken tofu, wakame seaweed, and scallions — the most consumed soup in Japan, present at breakfast and lunch in millions of homes. It's ready in 15 minutes. Fundamental rule: never boil the miso.
15 min4 servingsMediumJapanese
106kcal / serving
10.1 gprotein
6.8 gcarbs
5.2 gfat
Ingredients
- 1 liter water
- 2 teaspoons granulated dashi (hondashi)
- 3 tablespoons white miso paste (shiro miso)
- 200 grams soft or silken tofu
- 10 grams dried wakame seaweed
- 3 stalks scallions
Directions
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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