Tofu Miso Soup is sooo easy to make, I promise! All you need are three ingredients – dashi stock, miso paste, and tofu. It also takes no more than 5 minutes, is packed with flavour and is super comforting.
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What is Miso?
Simply put, miso paste is made out of fermented soybeans. Other ingredients, like koji (a kind of fermentation starter) and sometimes barley are used, but the core of miso is the soybeans and the fermentation time. It has a salty, savoury and ever so slightly sweet flavour.
I think most people will have heard of miso by now, it is everywhere! It has so many uses – from marinades, soups, pickling, sauces, and even sweet treats.
Miso Paste Recommendations
I’ve tried and tested a few different types of miso paste, but my favourite is this Hikari Miso, it has a well rounded flavour and works well in a variety of dishes.
I also recommend this one, also by Hikari. It has a slightly sweeter taste and a smoother consistency. It’s also handy if you don’t want to buy a lot of miso paste.
Frequently Asked Questions
Any tofu will work, but some are easier to handle than others. If you’re new to cooking with tofu, I’d recommend using firm or medium-firm tofu as it won’t break as easily.
Super easy! you just need to be aware of a couple key techniques, like avoiding boiling the miso paste and properly combing it. See my 3 Tips for Making Miso Soup below for more details.
Miso paste can be found in supermarkets like Tescos or Sainbury’s, but I don’t think they offer the best value. Asian supermarkets stock good value miso paste, but if you can’t access one, I highly recommend this one by Hikari on Amazon.
Three Tips for Making Tofu Miso Soup.
- Don’t boil the miso paste. Boiling changes its delicate flavour, so always switch off the heat before adding it.
- Use good quality miso paste. Since miso is the key ingredient, quality makes all the difference.
- Properly combine. To avoid lumpy miso soup, use a miso strainer or mix the paste into a small amount of broth before adding it to the pot.
What to Serve with Tofu Miso Soup?
Miso soup can be enjoyed at any time of the day – breakfast, lunch, dinner or as a snack! It’s typically served as a side dish, but you can easily make it into a full meal by adding some noodles (udon, rice noodles, any you like).
For a simple Japanese breakfast, serve miso soup with a bowl of rice and a plate of Tamagoyaki (Japanese rolled omelette). If you like something a bit spicier, check out this Gochujang Tamagoyaki – so good!
For lunch or dinner, pair it with a classic Oyakodon or a this Japanese “Fried” Chicken Rice Bowl. Really, miso soup goes with anything, you can’t go too wrong.
Tofu Miso Soup
Ingredients
- 250 ml dashi stock (for vegans/vegetarians, use konbu dashi or vegetable stock)
- 50 g tofu (cubed)
- 1 tbsp white miso paste
- 1 tbsp dried wakame (optional)
Instructions
- Bring dashi stock to a simmer.
- Add in the cubed tofu and bring back to a simmer.
- Meanwhile, take 1 tablespoon of miso and mix it with 2 tablespoons of hot dashi broth until it is a smooth consistency.
- Once the soup has reached a simmer, switch off the heat and add in the dried wakame (seaweed) and the miso mixture.
- Serve and enjoy!
