This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Miso Soup. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Miso Soup as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner try this Miso Soup recipe. This Miso Soup make for a yummy summer dinner that you can make it easy. The Miso Soup recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Miso Soup recipe.

Miso Soup.

Before preparing the dish, I have done some research on how to make Miso Soup easily with perfect taste. You can cook Miso Soup using 5 ingredients and 3 steps. Here is how you achieve that.

Delicious Miso Soup Recipe Ingredients

You need 2 cups of vegan dashi stock.
You need 2 tablespoons of miso.
It's 1 inch of square of silken tofu.
You need 3 pieces of wakame seaweed.
You need of 2 spring onions to garnish.

How to make Miso Soup step by step

Hydrate the wakame seaweed by soaking in a little hot water. Chop the spring onions (you only need the greens) to garnish..
Gently heat the dashi stock and seaweed and hear gently for a few minutes. Stir in the miso paste but do not boil the liquid as it will destroy nutritional benefits and taste. We used brown rice miso, which has quite a strong but delicate flavour. Taste your stock and add more if required. Add the tofu and continue to heat for a minute..
Serve and garnish with spring onions. This is nice to start a meal or as a side dish with rice and vegetables..