We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.


  • 2人份
评分: by 40 人



1 tsp dashi stock
2 tbsp miso paste
1-2 tsp korean chili miso paste (gochujang)
175g tofu
1 tsp sesame oil (optional)
1 tsp seven spice shichimi togarashi (optional)
ginger (optional)


  1. Let’s first cut the tofu and vegetables. If preparing miso soup for two people, half a carrot, a small potato and half an onion cut into slices should be enough. For the tofu, cut into small cubes.

  2. You can now prepare the dashi soup stock by mixing 500ml of water and the dashi in a saucepan and allow it to boil. Add the vegetables to the dashi and leave them to cook on a moderate heat.

  3. Meanwhile, stir your miso paste in a small amount of water until it is well dissolved. Add the cubes of tofu, the dissolved miso and finally the gochujang Korean chilli paste to the dashi and vegetables and mix well. Be very careful that the soup doesn’t boil. Keep on moderate heat and remove the saucepan a few minutes before boiling.

  4. You can now add the sesame oil and the shichimi togarashi if you wish to add a fantastic aroma. Enjoy it with a cold Japanese beer or a glass of Japanese tea if you need to refresh your mouth from the hot chilli.


- If you want to use Japanese vegetables, try slices of daikon (mooli) radish, satoimo (taro potato), wakame seaweed and abura-age (fried tofu) pieces.
- Miso is a ‘live’ product with friendly bacteria so boiling the soup kills these and removes many of the health benefits.