Description
Warm up with a comforting bowl of traditional Japanese Miso Soup. This easy recipe features a savory broth, tofu, seaweed, and green onions, creating a delicious umami flavor that’s perfect for chilly days.
Ingredients
Scale
For the Miso Soup:
- 4 cups dashi stock (or vegetable broth for vegetarian option)
- 3 tablespoons miso paste (white or red)
- 1/2 cup cubed soft tofu
- 2 green onions, thinly sliced
- 1/4 cup dried wakame seaweed, rehydrated in water for 5 minutes, drained
Instructions
- In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat. Add the rehydrated wakame and cubed tofu, cooking for 2–3 minutes until warmed through.
- Reduce heat to low (do not boil). Place the miso paste in a small bowl and whisk with a ladleful of hot broth until smooth, then stir it back into the pot.
- Simmer gently for 1–2 minutes, but do not let the soup boil once the miso is added.
- Remove from heat and garnish with sliced green onions. Serve hot.
Notes
- Add mushrooms, bok choy, or spinach for extra flavor.
- White miso gives a mild taste, while red miso is stronger and saltier.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 1g
- Sodium: 620mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
