Soups & creams
Miso soup
Light Japanese broth of dashi and miso with tofu and wakame seaweed.
VegetarianVeganGluten-free
Ingredients
- 800 g water
- 10 g kombu seaweed
- 10 g bonito flakes (or shiitake mushrooms for a vegan version)
- 60 g miso paste
- 150 g firm tofu, diced
- 5 g dried wakame seaweed
- 2 spring onions, thinly sliced
Step-by-step
Using a different robot? Switch it here:
- Put the water and the kombu in the mixing bowl and set 10 min/80°C/spoon speed.
- Remove the kombu, add the bonito and let it infuse 2 min/80°C/spoon speed.
- Strain the dashi with the basket and return it clean to the mixing bowl.
- Hydrate the wakame in water separately for 5 min and drain it.
- Dissolve the miso in a little warm broth and add it to the mixing bowl.
- Add the tofu and the wakame and heat 4 min/70°C/reverse/spoon speed without boiling.
- Serve with fresh spring onion on top.
Tips
- Never let the miso boil to preserve its properties and flavour.
- For a vegan version use shiitake and kombu dashi without bonito.
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