About this recipe

Ingredients

• 💧 750 ml (3 cups) dashi stock (vegetable or bonito-based)
• 🍶 3 tbsp miso paste (white or red) soy
• 🥢 100 g (3.5 oz) firm tofu, cut into small cubes soy
• 🌱 2 tbsp dried wakame seaweed
• 🌿 2 stalks green onion, finely sliced

Preparation

• 1 Heat the dashi stock in a medium pot over medium heat.
• 2 Add wakame and simmer for 2–3 minutes until softened.
• 3 Place miso paste in a small bowl, add a ladle of hot dashi, and whisk until smooth.
• 4 Return the miso mixture to the pot, stirring gently — do not boil after adding miso.
• 5 Add tofu cubes and warm through for 1–2 minutes.
• 6 Garnish with green onion before serving.

Timing details

Nutrition

Estimated values per serving.

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