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Miso Soup Recipe with Wakame Seaweed

Miso Soup Recipe with Wakame Seaweed

Miso Soup Recipe with Wakame Seaweed

Course: LunchDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

10

minutes

Miso Soup Recipe with Wakame Seaweed is a comforting and flavourful soup with is easy to make at home. It is simple, nourishing and easy to digest. Use Pacific Harvest’s recipe for stock or dashi as a base.

Ingredients

  • 1/2 cup dried Wakame

  • 1/4 cup shiro miso (white fermented soybean paste)

  • 6 cups Kombu Dashi or Vegan Umami Broth

  • 200-250g soft tofu, drained & cubed

  • 1/4 cup thinly sliced spring onions

Directions

  • Stir together the miso paste with 1/2 cup of the dashi in a bowl until smooth.
  • Heat the remaining dashi in a pot over medium heat until hot.
  • Gently stir in the tofu cubes and the dried wakame.
  • Simmer for 1 minute and remove from heat.
  • Add the miso mixture and spring onions, combine and serve immediately.

Notes

  • Tip: since miso is a fermented paste, it should not be cooked at high temperatures otherwise the good bacteria & enzymes it contains will be destroyed.

Wakame Seaweed Leaves (Wild Harvested) – 20g

      Tested for contaminants (ANZ Food Standards Code) Product of New Zealand. Storage: Wakame is light sensitive and...

Wakame Seaweed Leaves (Wild Harvested) – 80g

      Tested for contaminants (ANZ Food Standards Code) Product of New Zealand. Storage: Wakame is light sensitive and...

Wakame Seaweed Fronds (Farmed) – 200g

      Tested for contaminants (ANZ Food Standards Code) Product of China. Packed in New Zealand. Storage: Wakame is...
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