The starter, From around the world

Miso soup with tofu

Name: Miso soup with tofu
Prep time: 15 min
Total time: 20 min
Yield: 6 people
Cuisine: From around the world
Ingredients: 2 tsp Instant dashi (bonito); 6 tbsp Miso paste; 300 g Silken tofu; 2 tbsp Dried wakame; 3 sprigs Scallion; 1.2 l Water

Miso soup with tofu is a Japanese starter for 6 people, ready in 20 minutes with 15 minutes of active work. It's made at the last minute, right before serving, for about €1.20 per person and a very easy difficulty level. The key to getting it right is never letting the miso boil once it's diluted.

A warm bowl of miso soup, soft and comforting, to open dinner on a light note.

For: 6 people
Work: 15 min
Total time: 20 min
Prep: Finished at the last minute
Difficulty: Very easy
Cost per person: €1.20
Calories per person: 70 kcalcalculated by Kiloach, your weight coach

Miso soup opens a meal with a soft, gentle texture, the silken tofu almost melts on the tongue, the wakame adds a briny note and fresh scallion brightens the whole bowl. It's a light, meat free starter that feels different from the usual options and offers a pleasant surprise before a heartier main course.

It fits naturally into an Asian themed dinner, a winter family meal where it warms everyone gently, or simply any time you want a starter you can finish at the very last minute without any risk of ruining it. It pairs well with braised dishes or a bò bún served as the main course.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

The day before Nothing to do
The same day Nothing to do
Before the guests arrive 2 steps, 5 min
When it's time to serve 3 steps

Soak the wakame and cut the tofu and scallion right before your guests arrive, then let everything wait in the fridge. At serving time, heat the water with the dashi, add the tofu and wakame for two minutes, then dilute the miso off the heat and serve immediately, piping hot, topped with scallion.

The ingredients

6 people

Pantry

Instant dashi (bonito) 2 tsp
Miso paste 6 tbsp
Dried wakame 2 tbsp
Wateroften in the pantry 1.2 l

Dairy

Silken tofu 300 g

Fruits and vegetables

Scallion 3 sprigs

Allergens Soy, Fish

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

Soak the wakame in cold water for five minutes, then drain it. 5 min

It swells a lot, two tablespoons are enough for six bowls.
Cut the tofu into small cubes and thinly slice the scallion into rounds.

Set the silken tofu on paper towel, then cut it with a wet knife, it won't crumble.

When it's time to serveThe final touches, right in front of your guests.

Heat the water with the instant dashi, just below a simmer, then add the tofu and wakame for two minutes.

No dashi on hand, use a light vegetable broth with a piece of kombu seaweed to keep the briny flavor.
Off the heat, dilute the miso in a ladle of broth, then pour it into the pot and stir gently.

Push the miso through a small sieve and press it with a spoon, it dissolves without lumps.
Serve the soup piping hot in bowls with scallion on top.

Warm the bowls with hot water first, the soup stays scalding hot much longer.

Our tips to get it right

Taste the broth before adding all the miso, brands vary a lot in saltiness, so it's safer to add it gradually.
Keep the silken tofu well chilled until the last moment, it cuts more cleanly and holds its shape better in the bowl.
Have every ingredient cut and ready before guests arrive, the final cooking only takes a few minutes and you don't want to miss it while chatting.

The variations

Swap the silken tofu for firm tofu cut into small cubes if you prefer a texture that holds up better on a spoon.
Add sliced shiitake mushrooms along with the tofu for a more fragrant, slightly heartier version.
For kids, serve the soup warm rather than piping hot and ease up slightly on the miso for a milder flavor.

What to serve it with

Warm salted edamame
Bò bún as the main course
Plain green tea

Storage

This soup is best enjoyed the same day, the miso loses its aroma if it sits too long over heat. If you have leftover broth without the tofu, keep it in the fridge for a day and reheat it gently without boiling before adding fresh tofu.

Questions about this recipe

Can I replace the instant dashi with something else?

Yes, a light vegetable broth with a piece of kombu seaweed gives a similar result. The flavor will be slightly less briny but still pleasant for a miso soup.

Why should the miso never be boiled?

Too much heat destroys the fermented aromas of the miso and flattens its flavor. Always dilute it off the heat, in a ladle of warm broth, before adding it to the pot.

Which type of tofu works best in this soup?

Silken tofu gives the traditional, melt in your mouth texture that makes this soup special. If you prefer cubes that hold up better on a spoon, firm tofu also works very well.

Can I double the quantities for more guests?

Yes, simply double every quantity while keeping the same proportions. Just heat the water with the dashi a little longer before adding the tofu and wakame.

Can a miso soup with tofu be made ahead?

Partly, the finish happens at the last moment. The recipe needs 15 min of work in total, split up like this, before the guests arrive, 2 steps, when it's time to serve, 3 steps.

How long does it take to make a miso soup with tofu?

Allow 20 min in total, including resting and cooking time, of which 15 min is actual work. The recipe is rated "very easy".

How many calories are in a miso soup with tofu?

About 70 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a miso soup with tofu cost?

About €1.20 per person, that's €7.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, fish. Remember to ask your guests about their allergies before putting your menu together.