Easiest Ever Wakame Miso Soup

Packed with rich salty and umami flavors, this soup is great as a warm side or can act as a solid base for a more ingredient rich soup.

Prep Time: 2 Minutes Cook Time: 5 minutes Yield: 2 large or 4 small portions

Ingredients

• 2-3 tbsp miso paste
• 1/2 tbsp dried wakame seaweed
• 1 vegetable stock cube
• 750 ml water

Instructions:

Step 1: In a pot, heat 750 ml of water on medium-high and add the vegetable stock cube. Bring the water to a boil while stirring until the stock cube is dissolved.

Step 2: While the stock is finishing coming to a boil, place the miso paste into a small mixing bowl and add 1 or 2 tbsp warm water. Mix the miso paste/water mixture until it has a smooth consistency. (This is so that the paste does not clump when added to the main stock)

Step 3: Add the dried wakame seaweed to the pot and turn off the heat. Let stand for 2-3 minutes, then add in the miso paste mixture. Stir until combined then serve.

Optional:

This miso soup recipe can serve as a base for other, more ingredient rich soups. A classic version of this soup will include spring onions and soft tofu. To make it even more hearty, I’ve often added a study green (like bok choy) and frozen dumplings.

Storage: This brothy soup will hold up well for a few days in the fridge and can be reheated easily on the stovetop.

Tip: Boiling the soup to re-heat may affect the taste of the miso slightly. So for a recipe this easy, it might be best to make new whenever desired!