Homemade miso soup

It’s true that miso soup with tofu and wakame seaweed is one of the typical miso soups.
And as I know that some French people don't like tofu, I offer you my favorite recipe but with simplified ingredients, with or without tofu.
Sweetness of onion, subtle smell of the sea, I hope you like it.
It’s simple but tastes delicious.

Ingredients: for 5 people

A thinly sliced onion
A small handful of seaweed wakame dried in pieces

1/2 sachet (4g) de HONDASHI® (or 5 niboshi [small dried sardines] + 1 sheet of dried seaweed*)
2 tbsp. tablespoon of Miso Paste*
Chives in thin slices (optional)


In a large saucepan, bring 1 liter of water to a boil. Add the HONDASHI®, fine onions, let boil for about 8 minutes.
Then put the seaweed wakame

Take a glass of water from the saucepan and dilute the 2 tablespoons of miso paste In a bowl.

Return everything to the saucepan and mix.
Attention! Never let the miso boil, to keep its aroma.

*Instead of HONDASHI® perfectionists can leave it soaking in water 5 niboshi (small dried sardines) + 1 sheet of seaweed dried overnight.
It’s a way passed down from generation to generation in our country.


What is this ?


Broth powder, made from dried bonito,
ready to use for soups and sauces.
You will find it in a Japanese grocery store.
Illustration : Laura Gomez

*Miso paste

INn Japanese condiment made from fermented soybean paste.
You will find it in a Japanese grocery store.

Illustrations : Laura Gómez

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