Description
A light and savory Japanese soup made with miso paste, dashi broth, tofu, and seaweed, perfect as a side or starter.
Ingredients
4 cups dashi broth
3 tablespoons white miso paste
1/2 cup firm tofu, cut into small cubes
2 green onions, thinly sliced
1 tablespoon dried wakame seaweed
Instructions
1. In a medium pot, bring dashi broth to a gentle simmer.
2. Add dried wakame and let it rehydrate for 5 minutes.
3. In a small bowl, whisk miso paste with a ladle of hot broth until smooth, then stir back into the pot.
4. Add tofu cubes and simmer gently for 2–3 minutes without boiling.
5. Stir in green onions and serve hot.
Notes
Do not boil the miso once added, as it will lose flavor and nutrients.
You can add mushrooms, spinach, or clams for variations.
Serve immediately for the best taste, as miso soup does not store well.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 1g
- Sodium: 650mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg