Description
This classic Japanese miso soup is a comforting, umami-rich broth made with dashi, miso paste, tofu, and seaweed. It’s a simple yet flavorful dish perfect as a starter or light meal.
Ingredients
- 4 cups (960 ml) dashi stock
- 3 tablespoons white miso paste
- ½ block (about 7 oz / 200 g) soft or silken tofu, cut into small cubes
- 1 sheet dried wakame seaweed (about 1 tablespoon dried)
- 2 green onions, thinly sliced
Instructions
- In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
- While the stock is heating, rehydrate the wakame seaweed in a bowl of warm water for about 5 minutes. Once rehydrated, drain and set aside.
- In a small bowl, place the miso paste. Add a ladle of the warm dashi to the bowl and whisk until the miso is fully dissolved. This prevents clumping when added to the soup.
- Lower the heat to low, then gently stir the miso mixture into the pot of dashi. Do not boil once the miso is added, as this can affect the flavor and nutrition.
- Add the tofu cubes and rehydrated wakame to the soup. Simmer gently for 2-3 minutes to warm through.
- Turn off the heat and stir in the sliced green onions. Serve immediately.
Notes
- Do not boil the soup after adding miso to preserve its delicate flavor and nutrients.
- You can use red miso for a stronger flavor or mix it with white miso.
- Adjust the amount of miso paste to taste depending on the saltiness you prefer.
- Other optional additions include mushrooms, spinach, or noodles.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 1g
- Sodium: 670mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
