How to Make White Miso Soup with Wakame and Tofu ( Shiro Miso Shiru )

white miso

🥗Healthier: low-sodium miso

💰Cheaper: yellow miso

Yellow miso is less expensive and still provides umami flavor.

tofu

🥗Healthier: firm tofu

💰Cheaper: silken tofu

Silken tofu is often cheaper and works well in soups.

seaweed

🥗Healthier: fresh spinach

💰Cheaper: cabbage

Cabbage is a more affordable leafy green option.

In a large pot, add dried shiitake, kombu and 1 litre of water and leave to soak for 30 minutes.

Rehydrate the Wakame by soaking it in water.

Open the pack of tofu, drain the liquid and cut into cubes.

Cut spring onions, white mushrooms and any other ingredients you would like to add.

Bring the dashi stock to a boil. Before it starts to bubble, take out the shiitake and kombu. Cut the shiitake mushrooms into small pieces and discard the kombu.

Cut the rehydrated wakame and cut into small bite-size pieces.

Add all ingredients into the soup and bring to a gentle boil, letting simmer.

Open the Jar of Clearspring White Miso and scoop out the paste onto a ladle, and place it in the pot. Use chopsticks or a spoon to mix it in. Alternatively, you can add the miso to a bowl, take some liquid out of the soup and mix it before placing it back into the soup.

Serve in a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens