Miso Soup with Seaweed and Silken Tofu

A cloudy, steaming broth defined by the depth of fermented soy. Silken tofu provides a melting texture that glides on the palate, contrasted by the fresh crunch of scallions.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 89
• Protein: 10 g
• Carbs: 8 g
• Fat: 3 g

Ingredients

• 800 ml dashi stock ( liquid )
• 60 g miso paste ( white or red )
• 200 g silken tofu ( drained )
• 10 g wakame seaweed ( dried )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )

Instructions

1. Rehydrate the seaweed

   Submerge the wakame seaweed in a bowl of cold water for 5 minutes. They will expand and regain a deep green color.

2. Heat the dashi

   Pour the dashi broth into a pot. Bring to a simmer over medium heat. The liquid should remain clear, without heavy boiling.

3. Prepare tofu and onion

   Cut the silken tofu into regular 1 cm cubes. Finely slice the scallion into rings, keeping the green parts.

4. Dissolve the miso

   Take a ladle of hot broth. Dissolve the miso paste into it using a small whisk to remove lumps. Pour this mixture back into the pot off the heat.

5. Assemble

   Add the drained seaweed and tofu cubes to the hot broth. Divide into bowls and sprinkle with scallions at the last moment.

Chef's tips

• Never boil the broth once the miso is added; it destroys its delicate aromas and nutritional properties.
• Use a small fine strainer to dissolve the miso paste directly into the broth to ensure a perfectly smooth texture.

Storage

Keeps for 24 hours in the refrigerator. Reheat very gently in a saucepan without reaching a boil.