toodle.

Spring Miso Soup

A deliciously savoury and comforting Japanese soup featuring asparagus, silken tofu, and authentic dashi broth prepared in minutes.

VegetarianVeganHealthySoupJapaneseQuick

Estimated Nutrition

Per Serving Total
Calories 92.1 kcals 368.5 kcals
Carbohydrates 9.7 grams 38.6 grams
Fat 3 grams 11.8 grams
Protein 6.1 grams 24.2 grams
Cook Time
5 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
20
g
Dashi
Instant Japanese stock; alternatively use 3 tsp vegetable bouillon powder
2
tbsp
Miso Paste
White or red
1
tbsp
Mirin
Sweet rice wine
1
tbsp
Soy Sauce
LegumesPulses
200
g
Silken Tofu
Cubed
Liquids
800
ml
Water
Boiling
Vegetables
4
spears
Asparagus
Finely sliced on the diagonal; or use spring onions

Steps

  • Stir the stock powder into 800ml of boiling water in a saucepan.
  • Simmer the sliced asparagus in the broth for three minutes.
  • Whisk the miso paste with a ladle of hot broth in a separate bowl until smooth.
  • Pour the smooth miso mixture back into the saucepan while whisking constantly.
  • Add mirin, soy sauce, and tofu, then heat through gently without boiling.
  • Serve the soup immediately in small bowls.