Ingredients
- 600 ml water or dashi stock
- 2 tablespoons white or yellow miso paste
- 2 g spirulina powder
- 100 g firm tofu, cubed
- 2–3 sheets wakame seaweed, soaked and drained
- 2 spring onions, thinly sliced
Method
- Heat the dashi or water to just below simmering. Add tofu and wakame; warm through for 2 minutes.
- Remove from heat. Allow to cool slightly — target below 70°C.
- Dissolve miso paste in a ladleful of the warm liquid, then whisk back into the pot.
- Whisk in spirulina until fully dissolved.
- Ladle into bowls and top with spring onions.
Why this pairing works
Miso is one of the most effective spirulina masking agents in savoury cooking: the fermented soybean umami, salt, and complex flavour completely absorb spirulina’s ocean note, creating a complementary rather than competing flavour. Adding spirulina off the heat preserves phycocyanin. The seaweed adds context that makes spirulina’s marine note seem intentional.
Note. Never boil miso — it destroys the live cultures and the flavour. Adding spirulina after removing from heat serves both the miso and the phycocyanin.