Description

Ingredients

• 💧 500 ml dashi (Japanese soup stock — kombu or bonito based) Original: 💧 500 ml dashi (Japanese soup stock — kombu or bonito based)
• 🟫 2 tbsp miso paste (white or mixed) soy Original: 🟫 2 tbsp miso paste (white or mixed)
• 🍢 100 g firm tofu, cut into small cubes soy Original: 🍢 100 g firm tofu, cut into small cubes
• 🌿 1 tbsp dried wakame seaweed Original: 🌿 1 tbsp dried wakame seaweed
• 🧅 1 spring onion, thinly sliced Original: 🧅 1 spring onion, thinly sliced
• 🍶 1 tsp soy sauce (optional, to deepen flavor) glutensoy Original: 🍶 1 tsp soy sauce (optional, to deepen flavor)

Preparation

• Soak wakame: In a bowl, cover dried wakame with warm water for 5 min, then drain and squeeze out excess liquid.
• Heat broth: Bring dashi to a gentle simmer (not boiling).
• Add tofu: Stir in tofu and simmer 2–3 min.
• Add miso: Lower the heat. Dissolve miso in a ladle of hot broth, then stir it back into the pot. Do not boil after adding miso.
• Finish: Add wakame and green onion. Serve immediately while warm and aromatic.

Total Time

Nutritional Value

Advice

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