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Classic Miso soup

Prep Time:

10 Minutes

Cook Time:

5 Minutes


2-3 Servings



About the Recipe

I ask the question because at its best, miso soup can be a meal in itself. At its worst (and unfortunately this happens all too often in restaurants and takeaways) miso soup is nothing more than a tablespoon of caterers miso stirred into boiling water. There are two keys to a really good miso soup - one of the miso (duh!) and the other is the dashi stock base. If you can't tick both of these items - your soup won't be miso soup. So, the first step is to make a good stock - take a look at my stock recipes in this section - you can make some of these stocks quite quickly - make a litre of two in advance, then you'll be on your way to making great miso soup.


1 litre japanese dashi stock

2.5 tbsps japanese white miso

300g soft tofu, diced into 1 cm / 1/2 inch cubes

2 spring onions, finely chopped


put the stock and the tofu in a saucepan

bring to the boil and simmer for 3 mins

put the miso in a ladle and place the adle in the stock. use a spoon to dissolve the miso into the stock (this prevents breaking up the tofu as you dissolve the miso)

once the miso has dissolved, your classic soup is ready to serve. just add the chopped spring onions

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