Description
Warm, nourishing, and packed with umami, this miso soup comes together in just 15 minutes with simple ingredients like tofu, seaweed, and scallions.
Ingredients
Miso paste (white or yellow) – 3 tbsp
Water or dashi stock – 4 cups
Silken tofu (cubed) – 150 g
Dried wakame seaweed – 1 tbsp
Green onions (sliced) – 2 stalks
Instructions
1. Bring water or dashi to a gentle simmer in a saucepan over medium heat.
2. Add dried wakame seaweed and allow it to rehydrate for 5 minutes.
3. Dissolve miso paste in a small bowl using a ladle of hot broth, then stir it back into the pot.
4. Add tofu cubes and sliced green onions. Simmer gently for 1–2 minutes without boiling.
5. Serve hot and enjoy immediately.
Notes
Avoid boiling the soup after adding miso to preserve its nutrients and delicate flavor.
To make it vegan, use kombu or mushroom-based dashi instead of fish-based.
Add mushrooms, spinach, or thin rice noodles for a heartier variation.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 90
- Sugar: 2g
- Sodium: 740mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 0mg
Keywords: miso soup, Japanese soup, tofu soup, healthy soup, quick lunch