Japanese Miso Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 800 ml water
- 2 sheets dried wakame
- 3 spring onion (s)
- 200 g silken tofu
- 3 tablespoon miso paste
- 4 tablespoon soy sauce
Print Recipe
Pin Recipe Instructions
- We cut the wakame into small pieces and add them to the water in a saucepan. Then we set it on medium heat, add the finely chopped spring onions and the cut tofu.
- It is important that the miso soup should not boil so as not to destroy the valuable ingredients.
- Then we add the soy sauce and the miso paste and stir everything well. But be careful, the silken tofu is really soft and can be easily damaged. Then the soup still tastes very good, but in the end it doesn`t look quite like it used to.
- We then leave the soup on the stove for about 10 minutes, but as I said without boiling. At the end you can try whether the spring onions are well cooked and then they will be served.
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