BBC navigation

BBC

Spring miso soup

Spring miso soup

Miso soup is deliciously savoury and comforting. With a good quality stock, this dish takes only a few minutes.

Ingredients

  • 20g/¾oz instant dashi (Japanese stock) or 3 tsp good quality vegetable bouillon powder

  • 800ml/1½ pints boiling water

  • 4 asparagus spears or spring onions

  • 2 tbsp white or red miso paste

  • 1 tbsp mirin (sweet rice wine)

  • 1 tbsp soy sauce

  • 200g/7oz silken tofu, cubed

Preparation method

  1. Put the dashi or bouillon powder with the boiling water in a saucepan, and stir well.

  2. Finely slice the asparagus on the diagonal and add to the pan. Simmer for three minutes.

  3. Place the miso paste in a small bowl and add a ladleful of the hot broth, whisking with a small whisk to get rid of any lumps. When smooth, slowly pour the mixture back into the saucepan, whisking constantly.

  4. Add the mirin, soy sauce and silken bean curd. Heat through gently, without boiling.

  5. Serve in small lacquered soup bowls.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on

BBC One

10:00am Tomorrow

James is joined by chefs Theo Randall and Jack Stein, plus Gary Kemp.

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.