Miso Soup with Tofu and Spring Onion

Try your hand at the traditional Japanese soup.


  • 1 strip of dulse seaweed or wakame seaweed, 7½ cm (3in) long
  • 1 onion sliced thinly into ½ moon pieces
  • unrefined sunflower oil
  • 1 carrot (cut into julienne strips)
  • 2 green leaves, (eg. new cabbage, spinach, pak choi, turnip tops etc)
  • daikon, cut into julienne strips (same amount as carrot)
  • 115 g cooked and rinsed noodles (optional)(soba, udon, rice)
  • 80 g cube tofu
  • mugi miso (barley miso)
  • finely chopped scallion, to garnish


  1. Rinse the seaweed and soak in a little water. Set aside.
  2. In a large pot, over a medium heat, sauté the onion in a little sunflower oil until soft. Remove from the heat and add the vegetables.
  3. Lightly squeeze the seaweed and chop. Add to the pot along with the soaking liquid.
  4. Pour 1 litre (1¾ pints) of water into the pot. Place a lid on top and bring to a boil. Lower the heat and simmer for 15 minutes.
  5. Dice the tofu into small cubes and add to the soup, allowing it to simmer for a further 5 minutes.
  6. Place approx. 1 teaspoon of miso per person into a bowl. Add a little boiled water to blend to a smooth paste. Add to the soup and gently simmer for a further 2-3 minutes.
  7. Do not boil the miso as it kills off the live enzymes.
  8. Divide the noodles between 6 bowls. Pour the soup over the noodles and sprinkle with scallion (spring onion).


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