Ingredients (Serve 3 – 4)

  • about 350 g (as much as you want) of firm tofu cut into small little cubes (€ 1.80 for a box of 750 g from Asia Market)
  • ~ 3 tbsp of miso paste (€3.50 for a pack from Asia Market)
  • 1 stock cube (Note: Authentic one should be Dashi stock, I had a hard time looking for it even in Asia Market, so I replaced it with Knorr veg cube stock. Chicken stock would be fine too I think for contigency measure.)
  • about 1.3 L water
  • 3 – 4 stalks of spring onions, chopped (separate the green and white parts)

Prep

  1. Bring the water to boil and then let it simmer.
  2. Contain the miso paste in a ladle and bring it to the simmering water (click here for step-by-step pictures), use the simmering water to dilute down the miso paste bit by bit until all is dissolved.
  3. Do the same with vegetable stock cube.
  4. Add in the tofu cubes and white parts of chopped spring onion then bring it to boil for just a few minutes.
  5. When the soup is satisfactory to your taste, serve it hot with chopped green parts of spring onions.