5 from 2 votes
Red Miso Soup (Akadashi)
A simple and flavorful recipe that's sure to be a favorite.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
side
Course:
Side Dish, Breakfast, Soup, Lunch, Dinner
Cuisine:
Japanese
Ingredients
- 500 ml dashi stock make it vegetarian/vegan by using plant-based dashi
- ½ tbsp dried wakame seaweed
- 15 g fried tofu pouch aburaage) sliced, aburaage
- 75 g tofu or silken tofu depending on preference) cubed, firm
- 2 tbsp red miso paste I recommend Hatcho Miso if you can get it
- 1 dash soy sauce
- green onion optional garnish, finely chopped
Instructions
- Pour 500 ml dashi stock into a saucepan and bring to a boil over a medium heat.
- Add ½ tbsp dried wakame seaweed and 15 g fried tofu pouch (aburaage) and bring to a boil once more. Then lower the heat to a simmer.
- Add 75 g firm tofu and place 2 tbsp red miso paste onto a mesh spoon. Submerge the spoon into the dashi and whisk until it breaks up into the soup. (See note) Add 1 dash soy sauce and mix well to distribute.
- Divide into serving bowls and enjoy with a sprinkle of finely chopped green onions!
Cup of Yum
Notes
- If you don't have a mesh spoon, pour a small amount of hot dashi into a heatproof bowl and whisk in the miso paste to loosen up the consistency before adding it to the rest of the soup.
- To store, allow to cool before placing it in a covered container in the fridge. Use within 2-4 days depending on the season and reheat on the stove (avoid boiling since this will make the miso lose its flavor).