Miso soup is a traditional Japanese soup known for its savory and umami flavors. It's a simple yet comforting dish that's often enjoyed as a starter or accompaniment to a meal.

1200 g water

1 piece kombu (dried kelp)

15 g katsuobushi (dried bonito flakes)

200 g tofu

5 tbsp miso

1 tsp soy sauce

1 tsp sesame oil

1 tbsp dried wakame seaweed

1 tsp sesame seeds

1 spring onion, chopped

Place water into the mixing bowl. Insert the simmering basket and add kombu and dried bonito flakes into it.

Position the Varoma dish and weigh tofu into it. Secure the Varoma lid and steam for 15 min | Varoma | Speed 1. Once done, set the Varoma aside. Remove the simmering basket with the aid of a spatula and set it aside as well.

Add miso paste, soy sauce, sesame oil, and dried wakame seaweed to the mixing bowl. Cook for 2 min | 90°C | ⤺ Speed Spoon.

Divide the tofu between serving bowls. Pour the soup over the tofu and garnish with sesame seeds and sliced spring onions or shallots. Serve immediately.

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Miso Soup

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