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  • Writer's pictureMiwa




▶vegan (if you use vegan dashi packet)

<Yield> 3 serving

<Prep time> 6mins

<Cook time> 15 mins


½ cup (60g) carrot

½ cup onion(80g)

1cup chopped chinese cabbage

½ block (150g) tofu

1 tsp dried wakame seaweed

1 ½ tbsp miso paste

2 ½ cup (500ml) water


1; Chop onion, carrot into small dice. Slice chinese cabbage into bite size pieces.

2; Add water, vegetables from step 1 and dashi packet. Cook it on medium heat. Shake the dashi packet about 5 times to infuse more flavor . Once it’s boiling, lower the heat to low and simmer it for 5 mins without having it completely boiling. Discard the dashi packet.

3; Continue to cook until all the vegetables are cooked. Add cubed tofu and wakame seaweed. Dissolve the miso paste and turn off the heat. Serve it in a bowl along with chopped spring onion if you want.

<Miwa’s tips> ※Watch more on YouTube!

1;Try not to boil the soup after dissolving the miso paste.

2; Adjust the amount of miso paste to your liking.

<Storage time>

Keep them in an air-tight container in the fridge for 3 days.

<My recommendation!>

Please try out DASHI PACKET to upgrade your miso soup! It's tasty and convinient all in one! ^^

2022/2/05 MIWA

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2 comentarios

May I ask what type of tofu you used? Hard or silken or somewhere in between? Thank you

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21 jul 2023
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I used silken tofu, but use what you have😉

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