This soup combines the beneficial probiotics of miso with nutrient-dense seaweed and tofu, making it a restorative meal. Topped with crispy wakame and fresh herbs, it’s nourishing and delicious
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 4-6 |
| Cuisine | Japanese |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 133 |
| Fat | 9g |
| Saturates | 1g |
| Protein | 6g |
| Carbs | 8g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFChop the spring onions in half and add to a large saucepan. Combine with the water and kombu. Bring to a boil over a high heat, then reduce to a medium heat and simmer for 20 minutes. Remove and discard the kombu and green onions.
Lower the heat, add the wakame seaweed to rehydrate and infuse into the broth. Remove after 3 minutes and set aside. Add the white miso paste into the soup and whisk until fully dissolved. Keep the broth warm over a low heat.
Pat the wakame dry and sprinkle sea salt over. In a small frying pan, heat the sesame oil over a high heat. Once the oil is hot, fry the salted wakame in batches for approx. 1-2 minutes or until crisp on either side.
Strain the miso soup for a clear broth and season with soy sauce. Carefully dice the silken tofu. Divide the miso broth among serving bowls and carefully drop in the tofu.
Scatter over the crispy wakame and black sesame seeds. Top with fresh basil and serve immediately.
