Japanese Miso Soup

Japanese Miso Soup


1 person made this

I like to make miso soup for breakfast. Quick to make, light and appetising, a great way to start the day. I use instant dashi from the supermarket.

Cathie Victoria, Australia

Serves: 4 

  • 3 1/2 cups dashi
  • 1/2 cup sliced shiitake mushrooms
  • 1/3 block tofu, cubed
  • 4 tablespoons red miso paste
  • fresh coriander or watercress, to garnish
  • ground pepper

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Heat the dashi in a saucepan. Soften the miso in a bowl by adding two tablespoons of warm dashi and mixing with a whisk. Gradually add the miso to the dashi, simmering over medium heat.
  2. Add the mushrooms and tofu and simmer a few minutes. Do not let boil. Serve, garnished with coriander and a few grinds of pepper.

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