Miso soup with tofu and wakame

Miso soup is a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed. Many ingredients are added depending on regional and seasonal recipes, and personal preference. The most common dashi soup stocks for miso soup are made of niboshi (dried baby sardines), kombu (dried kelp), katsuobushi (thin shavings of dried and smoked bonito, aka skipjack tuna), or hoshi-shiitake (dried shiitake). The kombu can also be used in combination with katsuobushi or hoshi-shiitake. The kelp and/or shiitake dashi serve as a vegetarian soup stock.

Additional info

Difficulty level:
Preparation time:
3 minutes
Cooking time:
7 minutes


1-2 pieces of tofu (bean curd)
1 scallion (or green onion)
2 tablespoons of miso paste (Japanese fermented soybean paste)
1 tablespoon of instant dashi
1 tablespoon of wakame (sea vegetable or edible seaweed or sea mustard)
500 milliliters of water

Prepare the ingredients.



Kotányi sponsors COOKLE.AT this year with many different spices and herbs.