Simple Miso Soup

Simple Miso Soup
Vegan, Vegetarian, Dairy Free
Once cooled, store in an airtight container in the fridge. Enjoy within 3 days.

Miso soup is a staple dish in Japanese cuisine. Miso is a fermented paste made from soya beans combined with a grain, a fermentation culture called koji, and sea salt. (Read more about miso here.) This soup is light, yet full of flavour and protein. Enjoy this recipe as is, which is typically served as a side dish, or make it your own by adding noodles and other vegetables to create a complete meal.

Created by Amanda Williams

  • Kitchen scissors
  • Medium pot


  • To prepare wakame seaweed, use kitchen scissors to cut it in small strips. Bring water to a low simmer and add wakame. Cook seaweed for 7 to 10 minutes or until soft and tender.
  • Reduce heat to low and add miso and spring onions. Continue simmering on low until miso has dissolved.
  • Once miso is dissolved, add tofu and allow to simmer for another minute. Do not stir the soup at this point as tofu is very delicate and will break apart.
  • If you prefer to use firm tofu, add it when you add the miso, rather than at the end so it heats up nicely and it can absorb the flavours better.
  • If adding noodles, cook them separately and add them at the end. If adding vegetables, you can add them to the water, before you add the seaweed to allow them to cook through properly.
Wakame Seaweed Simple Miso Soup Ingredients

Click to enlarge

22 October 2020 - 12:00am