Miso Shiru

Ingredients

Instructions

1. 1

   Prepare the vegetables and tofu: separate or halve the baby bok choy leaves if large, cut the firm tofu into 1.5 cm cubes, and thinly slice the spring onion. This small prep keeps the soup fast and evenly cooked.

2. 2

   Bring the water to a gentle boil in a small saucepan. Stir in the instant vegan dashi powder and dried wakame.

3. 3

   Add the baby bok choy and tofu. Simmer gently for 2-3 minutes, just until the bok choy stems are tender-crisp and the tofu is heated through. Avoid a hard boil so the tofu stays neat and the broth remains delicate.

4. 4

   Lower the heat to very low. Ladle a little hot broth into a small bowl, whisk in the white miso paste until smooth, then return it to the saucepan. Do not boil after adding miso, or its aroma becomes dull.

5. 5

   Taste and adjust by dissolving the miso fully in the broth. Divide into 2 bowls and scatter the spring onion over the top. Serve immediately while hot.

Nutrition per serving

Notes

• •If your miso is especially salty, start with 30 g and add more to taste.
• •Silken tofu can be used, but firm tofu is easier for beginners and less likely to break.
• •For the best color and texture, add the bok choy leaves and stems together only briefly; overcooking makes them olive-colored.
• •Serve with steamed rice or alongside a simple Japanese meal of pickles and rice.

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