Soups & creams
Traditional Miso Soup
Comforting broth with miso, tofu and wakame seaweed.
VegetarianVeganGluten-free
Ingredients
- 1 liter dashi or vegetable broth
- 3 tablespoons miso paste
- 150 g tofu, diced
- 1 tablespoon dried wakame seaweed
- 2 scallions, chopped
Step-by-step
Using a different robot? Switch it here:
- Put the broth in the mixing bowl and heat 8 min/90°C/speed 1.
- Dissolve the miso paste in a little broth separately and add it to the mixing bowl. Mix 1 min/90°C/speed 2.
- Add the tofu and wakame. Set 3 min/90°C/reverse/spoon speed.
- Serve hot and scatter the scallion on top.
Tips
- Never boil miso at high temperature or it will lose its flavor.
- Wakame rehydrates and expands, so use only a small amount.
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