Enjoy the flavours of Japan with this simple yet delicious Miso Soup recipe!

Serves: 2


  • 1 cup dashi stock
  • 1 tbsp miso paste
  • 2 cups shiitake mushrooms, diced
  • 100g tofu, cut into cubes
  • 4 dried seaweed sheets
  • 1 shallot, diced
  • Enokitake mushrooms, to garnish


Place dashi stock in a medium sauce pan. Bring to boil.

Reduce the heat and whisk in meso paste.

Add seaweed, tofu, mushrooms and shallots. Simmer for 2-3 minutes.

Serve in bowls topped with enokitake mushrooms.

Melanie McGrice in the kitchen

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