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Zuppa di Miso

Zuppa di Miso

  • Dosi per 4 persone
Valutato da 131 persone
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Il miso è un ingrediente tradizionale della cucina giapponese e si ricava dai fagioli di soia fermentati. I suoi usi sono molteplici, ma l'impiego principale è sicuramente aggiungerlo al brodo dashi per ottenere la zuppa di miso. La ricetta tradizionale della zuppa di miso si trova sul nostro sito, ma esistono un'infinità di varianti regionali e stagionali tutte da provare.


miso soup:
1 tbsp dried wakame seaweed
1 pack firm/soft tofu
1 (5g) sachet bonito dashi stock
1L water
2 tbsp miso paste

1 spring onion, sliced


  1. Start by preparing your ingredients. Rehydrate the dried wakame with water in a bowl, chop up the tofu into small 1cm cubes.

  2. Boil about 1L of water mixed with the sachet of dashi stock in a saucepan.

  3. In the meantime, pour a small amount of the water into a smaller pan and stir in 2 tablespoons of miso paste (this is to avoid making a lumpy soup).

  4. Remove the rehydrated wakame from the water, add the wakame seaweed and tofu directly to the stock.

  5. Add the dissolved miso paste to the stock and stir to keep the mixture smooth, turn off the heat. Do not allow the soup to boil, this helps retain the miso’s flavour.

  6. Serve into small bowls and add the sliced spring onion to the bowls.

Consigli e maggiori informazioni

- Add grilled fish, mochi, shellfish, fried tofu, shiitake mushrooms, nameko mushrooms, shredded daikon radish, ready-made miso soup toppings and other ingredients to your soup for variety. The combinations with miso soup are endless.