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5.0 from 3 votes

Red Miso Soup (Akadashi)

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
5 mins
Cook Time
5 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) (aburaage) sliced
  • 75 g firm tofu (or silken tofu depending on preference) cubed
  • 2 tbsp red miso paste I recommend Hatcho Miso if you can get it
  • 1 dash soy sauce
  • finely chopped green onions optional garnish

Instructions

    Cup of Yum
  1. Pour 500 ml dashi stock into a saucepan and bring to a boil over a medium heat.
  2. 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.
  3. 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.
  4. Divide into serving bowls and enjoy with a sprinkle of finely chopped green onions!

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).