White Miso Summer Soup with Wakame & Saffron

White Miso Summer Soup with Wakame & Saffron

White miso summer soup with wakame and saffron is a great dish for the warmer months.

You’ll love the golden colour and light, sweet flavour of this nutritious soup.

Prep time: 20 minutes

Cooking time: 60 minutes

Serves 2


2-inch piece of wakame (seaweed)

4 cups of dashi stock (or organic vegetable stock cube)

Pinch of saffron

1 carrot, thinly sliced

½ pack fresh tofu cut into small cubes

Fresh chives snipped into small pieces

2 tbsp sweet white miso

Coriander for garnish


  • Soak the wakame for 15 minutes along with the saffron threads.
  • Cut away any tough ribs from the wakame, and dice into small pieces.
  • Bring the dashi stock to the boil (or if using stock cube add this to four cups of hot water).
  • Add the carrots, and simmer for 10 minutes. Add the tofu cubes and simmer for a few more minutes.
  • Add the wakame, saffron threads and soaking water to the soup, simmer for 5 more minutes, then remove from the heat.
  • Stir in the chopped chives.
  • In a cup, thin the miso.
  • Leave the soup to sit for 5 minutes to allow the tofu to absorb the flavours.
  • Garnish with some fresh coriander.

Dashi Stock

Soak a six-inch piece of kombu and three dried shitake, or maitake, mushrooms in about 10 cups of water for at least 15 minutes.

Remove the mushroom, and thinly slice the caps.  Discard the root as it can be bitter tasting.

Return them to the water, bring them to the boil and simmer gently for 10 minutes.

Remove the kombu and keep it to use for cooking, as a condiment, or with beans.

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