Seafood Flavour Miso Soup

It couldn't be simpler - just dissolve a fish stock cube in miso soup to get a deep seafood flavour, as if you've spent hours making a real stock!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1 Cook: 3 min

Ingredients

Hot water 200ml
Miso (red) 12-15g
Fish stock cube 1/2
Dried wakame seaweed (optional) a pinch
Spring onion (optional) 1/4

Method

1
Half a fish stock cube is good enough. You can use as much miso as you like, but I used about 15g (1 level tbsp) here.
2
Pour the hot water over the cube and miso and allow to dissolve. There are no ingredients in this but it really tastes like it has proper seafood in it.
3
Add the dried wakame seaweed and finely chopped spring onions - it's practically perfect!

Tips & Note

If the soup seems too thin, add a bit more miso and if it tastes a bit too salty, add more hot water.

Seafood Flavour Miso Soup

It couldn't be simpler - just dissolve a fish stock cube in miso soup to get a deep seafood flavour, as if you've spent hours making a real stock!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1

Cook: 3 min

Ingredients

Hot water 200ml
Miso (red) 12-15g
Fish stock cube 1/2
Dried wakame seaweed (optional) a pinch
Spring onion (optional) 1/4

Seafood Flavour Miso Soup

Recipe ID :2315 Posted on 20 JAN 2017

Serves 1

Cook 3min
views 3,183
printed 1

saved 1

It couldn't be simpler - just dissolve a fish stock cube in miso soup to get a deep seafood flavour, as if you've spent hours making a real stock!

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Ingredients

Method

Cook
3min
1
Half a fish stock cube is good enough. You can use as much miso as you like, but I used about 15g (1 level tbsp) here.
2
Pour the hot water over the cube and miso and allow to dissolve. There are no ingredients in this but it really tastes like it has proper seafood in it.
3
Add the dried wakame seaweed and finely chopped spring onions - it's practically perfect!

Tips & Note

If the soup seems too thin, add a bit more miso and if it tastes a bit too salty, add more hot water.

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