Japanese
Japanese Zen Miso Soup
A delicate white miso soup with silken tofu, wakame seaweed, and spring onion tops — a staple of Buddhist temple cuisine.
Prep
5m
Cook
10m
Serves
2
Level
Easy
vegangluten-freedairy-free
1
Soak the kombu in 3 cups of cold water for 15 minutes.
2
Slowly heat the kombu water over medium heat. Remove the kombu just before it boils.
3
Add the dried wakame and let it rehydrate for 2 minutes.
4
Cut the silken tofu into small cubes and gently add to the broth.
5
Remove a ladleful of broth, dissolve the miso paste in it, then return to the pot. Do not boil after adding miso.
6
Serve immediately, garnished with spring onion tops.
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