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Spicy miso soup

I love miso soup, particularly when it’s spiced up a bit.  Also, I tend to make it with vegetable stock instead of  the traditional dashi, which is a broth made with dried tuna called bonito flakes (katsuobushi). You can add other veggies  to the soup such as spinach, green beans, mushrooms or kale too. Serve it with a dash of soy sauce and/or rice vinegar.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 1 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 ml vegetable stock
  • 1 Ttsp wakame flakes
  • 1 tsp miso paste brown-rice based
  • 50 g firm tofu diced
  • ½ red chilli thinly sliced
  • 2 spring onions thinly sliced

Method
 

  1. Heat the vegetable stock in a pan. Add the wakame and cook for 2 minutes.
  2. Put the miso paste into a small bowl, add a ladleful of the hot stock and whisk until you get a smooth paste. Pour the mixture into the saucepan, stir well.
  3. Add the tofu, chilli and most of the spring onion. Turn off the heat, let it rest for 1 minute.
  4. Serve with the remaining spring onion scattered on top as a garnish.