Description
A simple and comforting miso soup made without traditional dashi broth, using vegetable broth instead. This version keeps it easy and vegetarian-friendly, with tofu, seaweed, and scallions.
Ingredients
Scale
- 4 cups vegetable broth
- 3 tbsp white miso paste
- 1/2 cup firm tofu, cubed
- 2 tbsp dried wakame seaweed
- 2 green onions, thinly sliced
- Optional: sliced mushrooms or grated ginger
Instructions
- Heat broth: Warm vegetable broth in a pot over medium heat until hot but not boiling.
- Soak wakame: Rehydrate dried wakame in warm water for 5 minutes, then drain.
- Dissolve miso: Whisk miso paste with a bit of warm broth in a small bowl until smooth, then stir into the pot. Avoid boiling after adding miso.
- Add tofu and wakame: Gently add tofu cubes and wakame. Heat through without boiling.
- Serve: Garnish with sliced green onions and serve immediately.
Notes
Using vegetable broth makes this version vegetarian and easy to prepare without special ingredients. Do not boil after adding miso to preserve flavor and nutrients.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 55
- Sugar: 1g
- Sodium: 700mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: miso soup without dashi, vegetarian miso soup, easy miso soup