Description
A classic Japanese starter, this Miso Soup is light, comforting, and easy to prepare. With umami-rich miso paste, tofu, seaweed, and scallions, it’s perfect for any meal or a quick snack.
Ingredients
Scale
- 4 cups dashi broth (homemade or instant)
- 3 tbsp miso paste (white or red)
- 1/2 cup firm tofu, cubed
- 2 tbsp wakame seaweed (dried)
- 2 green onions, thinly sliced
- Optional: sliced mushrooms or grated ginger
Instructions
- Prepare broth: Heat dashi broth in a pot over medium heat until warm but not boiling.
- Soften seaweed: Soak wakame in warm water for 5 minutes until rehydrated; drain.
- Dissolve miso: Place miso paste in a small bowl, add a few tablespoons of warm broth, and whisk until smooth.
- Combine: Stir the miso mixture back into the pot. Add tofu and wakame. Heat gently but do not boil to preserve probiotics.
- Serve: Ladle soup into bowls and garnish with sliced green onions. Enjoy immediately.
Notes
Avoid boiling the soup after adding miso to keep its flavor and beneficial enzymes intact. Customize with mushrooms, spinach, or grated ginger for added depth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 1g
- Sodium: 700mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: miso soup, japanese soup, easy miso soup, tofu miso soup