Miso Shiru

A steaming, cloudy broth with silken tofu cubes and deep green seaweed. The briny scent of dashi meets the fermented strength of miso.

• Prep: 10 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 101
• Protein: 11 g
• Carbs: 7 g
• Fat: 3 g

Ingredients

• 800 ml dashi stock ( liquid )
• 60 g Miso ( paste )
• 300 g silken tofu ( cubed )
• 10 g wakame seaweed ( dried )
• 2 pc Spring onion, sauté/poêlé sans matière grasse ( finely sliced )

Instructions

1. Heat the dashi

   Pour the dashi broth into a pot. Bring to a simmer over medium heat. The liquid must never reach a rolling boil to maintain its clarity.

2. Prepare the garnish

   Cut the silken tofu into 1 cm cubes. Finely slice the green onions. Rehydrate the wakame seaweed in cold water for 5 minutes, then drain.

3. Incorporate the miso

   Take a ladle of hot broth. In a small bowl, whisk the miso paste with this broth until smooth. Pour the mixture back into the pot off the heat.

4. Serve

   Divide the tofu and wakame into bowls. Pour the hot broth over them. Finish with the sliced green onions for a fresh crunch.

Chef's tips

• Never boil the broth once the miso is added, as it destroys its delicate aromas.
• Use a small strainer to dissolve the miso directly into the broth to avoid lumps.

Storage

Consume immediately. Miso loses its flavor if reheated multiple times.