'Miso' is a traditional Japanese soup that can be eaten for breakfast or lunch but always eaten at least once a day by Japanese people. Made from Dashi (stock) and softened Miso Paste. This Tofu Miso soup is easy to make and tastes fantastic.
- 100g diced organic tofu
- 10g wakame, soaked and cut into small pieces
- S70-75g barley Miso
- 5 cups of Dashi
- Bring Dashi to the boil; add the tofu and wakame pieces.
- Dilute the miso with a little of the dashi, then add to the mixture to the pan.
- Making sure not to boil remove from the heat and serve.
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