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Miso Soup With Tofu, Bean Sprouts And Herbs

Miso Soup With Tofu, Bean Sprouts And Herbs

Learn this classic Japanese miso soup recipe with tofu and bean sprouts: it's an easy and delicious way to start a very umami dinner

16 July, 2012
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Type of dish


serves for


total time

0 HR 25 MIN


1 piece, approx. 15 x 15 cm
30 g (hana-katsuo)
Miso paste
30 ml, yellow
200 g, diced
Bean sprouts
To taste
Aromatic herbs
To taste (e. g. spring onions, chive and coriander)
Chili pepper
To taste


To make the dashi broth, carefully wipe the kombu with a cloth but do not wash.

Slowly boil the kombu in 800 ml water on a medium heat.

As soon as the water begins to bubble remove the kombu.

Then allow the water to boil.

Add the bonito flakes to the pot and bring to the boil again.

Wait approx.1 minute until the flakes sink to the bottom and then strain the broth through a cloth.

Heat the broth once again and stir in the miso paste until it is completely dissolved.

Season with salt and ground black pepper.

Add the tofu and simmer for 4-5 minutes.

Season again.

Serve the soup in bowls and add the bean sprouts and the herbs.

If desired serve with a dollop of chilli sauce.

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