Quick Miso Soup
A light, savoury Japanese soup ready in 15 minutes.
- Difficulty
- Medium
- Time
- 15 min
- Makes
- 2 serves
Why people are talking about it
Miso is having a moment as a 'fermented pantry hero', showing up in dressings, glazes and soups across food feeds.
Why it's gut-friendly
Miso is a fermented soybean paste. Adding it off the heat helps preserve more of its fermented character.
Ingredients
- 3 cups (750 ml) water or dashi
- 2 tbsp white miso paste
- 100 g silken tofu, cubed
- 1 tbsp dried wakame seaweed
- 2 spring onions, sliced
- Handful of baby spinach
Method
- Bring water or dashi to a gentle simmer.
- Add wakame and tofu and simmer 2 minutes.
- Turn off the heat. Mix the miso with a ladle of broth until smooth, then stir it back in.
- Add spinach and spring onion and serve.
Good to know
Don't boil the soup after the miso goes in. Miso is high in salt, so watch portions if you're limiting sodium.
Make it yours
- Add soba noodles and an egg to make it a meal.
- Use mushrooms and bok choy.
- Try red miso for a deeper, saltier flavour.
General information only. If you have a digestive condition, food allergy or special diet, check with your doctor or dietitian.