Spring Miso Soup

A deliciously savoury and comforting Japanese soup featuring asparagus, silken tofu, and authentic dashi broth prepared in minutes.

Vegetarian Vegan Healthy Soup Japanese Quick

Estimated Nutrition

Calories

92.1

kcal / serving

368.5 kcal total

Carbs

9.7g

per serving

38.6 g total

Fat

per serving

11.8 g total

Protein

6.1g

per serving

24.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dashi

Instant Japanese stock; alternatively use 3 tsp vegetable bouillon powder

tbsp

Miso Paste

White or red

tbsp

Mirin

Sweet rice wine

tbsp

Soy Sauce

LegumesPulses

200

Silken Tofu

Cubed

Liquids

800

Water

Boiling

Vegetables

spears

Asparagus

Finely sliced on the diagonal; or use spring onions

Method

Serve the soup immediately in small bowls.

Stir the stock powder into 800ml of boiling water in a saucepan.

Simmer the sliced asparagus in the broth for three minutes.

Whisk the miso paste with a ladle of hot broth in a separate bowl until smooth.

Pour the smooth miso mixture back into the saucepan while whisking constantly.

Add mirin, soy sauce, and tofu, then heat through gently without boiling.