Miso soup with shungiku and tofu

Name: Miso soup with shungiku and tofu
Total time: 20 min
Yield: 4 people
Ingredients: 1 litre dashi or vegetable stock; 3 tablespoons miso; 150 g silken tofu; 2 spring onions; 2 small handfuls of young shungiku leaves (± 60 g)

Updated on 10 October 2026

Makes: 4 people
Time: 20 min
From: Crown daisy

Ingredients

1 litre dashi or vegetable stock
3 tablespoons miso
150 g silken tofu
2 spring onions
2 small handfuls of young shungiku leaves (± 60 g)

Method

Bring the dashi to the boil, then turn the heat down.
Cut the tofu into 1 cm cubes and slice the spring onions. Cut the shungiku into 3–4 cm lengths.
Mix the miso with a ladle of stock until smooth and pour it back into the pan. Do not let the soup boil again, so the miso keeps its flavour.
Add the tofu and shungiku and heat for 1 minute, until the leaves have just wilted. Scatter over the spring onions and serve at once.

Storing: Miso soup is best fresh; gently reheat leftovers the next day without boiling.