How To Make MISO SOUP /Miso Shiro - Authentic, Tasty and Really Healthy! Recipe by Always Yummy!

miso paste

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is lower in sodium, while soybean paste can be more budget-friendly.

tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu is lower in calories, while firm tofu is often less expensive.

Lay the wakame seaweed into a bowl, pour with 1 cup /200 ml of water, leave for 5 minutes and drain then.

Place a stockpot on the stove, pour 1 l of water in and add the kombu seaweed, bring to a boil over low heat, right before boiling take the kombu seaweed out of the stockpot.

Add the hondashi powder and stir, the soup is not to be boiling, arrange the lowest heat.

Cut the tofu into small dices and lay into the soup, add as well the prepared wakame seaweed and switch the heat off immediately.

Place the miso paste into a sieve and dip into the soup, stir the paste right in the sieve to not have paste balls in the soup.

Serve the miso soup hot having sprinkled with scallion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens