japaneseEasyveganvegetariangluten freedairy free

Miso Soup

Name: Miso Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 4 cup water; 2 tbsp dried wakame seaweed; 3 tbsp white miso paste (shiro miso); 200 g silken tofu (cut into 1/2-inch cubes); 2 pcs scallions (thinly sliced, for garnish)

RATING

4.6/5(185)

TASTE SCORE

8/10

A classic Japanese soup made with a savory dashi broth, soft tofu, and nutrient-rich wakame seaweed. This comforting and simple dish is a staple of Japanese cuisine, ready in just 15 minutes.

PREP

COOK

10m

SERVES

1 SERVING

60 cal

SERVINGS

INGREDIENTS

For 4 servings

4 cupwater2 tbspdried wakame seaweed3 tbspwhite miso paste · shiro miso200 gsilken tofu · cut into 1/2-inch cubes2 pcsscallions · thinly sliced, for garnish

NUTRITION · PER SERVING

CALORIES · 1 SERVING

Protein5g · 33%

Carbs5g · 33%

Fat3g · 45%

Fiber1g

Sugar2g

Saturated fat0g

Cholesterol0mg

Sodium538mg

Potassium120mg

Phosphorus70mg

How we calculate →

METHOD · 5 STEPS

Place the dried wakame in a small bowl and cover with warm water. Let it soak for 5-10 minutes until it fully expands and softens, then drain well and set aside.
In a medium pot, bring 4 cups of water to a gentle simmer over medium heat. Whisk in the instant dashi powder until it's completely dissolved. Avoid a rolling boil.
Gently add the cubed silken tofu to the dashi broth. Allow it to heat through for about 2 minutes.
Reduce the heat to low so the soup is no longer simmering. In a small bowl, whisk the miso paste with a few tablespoons of the hot broth until smooth, then stir the mixture back into the pot.
Stir in the rehydrated wakame and heat for one minute without boiling. Ladle the soup into four bowls, garnish with sliced scallions, and serve immediately.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Never boil the soup after adding miso paste. Boiling destroys its delicate flavor, aroma, and beneficial probiotics.
2
For a deeper flavor, make dashi from scratch using kombu (dried kelp) and katsuobushi (bonito flakes).
3
Feel free to add other ingredients like thinly sliced shiitake mushrooms, enoki mushrooms, or daikon radish for more texture and flavor.
4
Miso soup is best served fresh. If you have leftovers, reheat gently on the stove over low heat without letting it boil.
5
There are many types of miso. White (shiro) is mild and slightly sweet, red (aka) is saltier and more pungent, and awase is a mix of both.

RECIPE VARIATIONS

Adapt it for your goals.

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Variation

Add 1/2 cup of thinly sliced shiitake or enoki mushrooms to the dashi broth in step 2 and simmer until tender.

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Variation

Use a kombu-only (kelp) dashi powder or vegetable-based dashi to make the soup fully vegetarian.

PAIRS WELL WITH

Complete meals featuring this recipe

fusion·5 min·347 cal

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Miso Soup

For 4 servings

Place the dried wakame in a small bowl and cover with warm water. Let it soak for 5-10 minutes until it fully expands and softens, then drain well and set aside.

In a medium pot, bring 4 cups of water to a gentle simmer over medium heat. Whisk in the instant dashi powder until it's completely dissolved. Avoid a rolling boil.

Gently add the cubed silken tofu to the dashi broth. Allow it to heat through for about 2 minutes.

Reduce the heat to low so the soup is no longer simmering. In a small bowl, whisk the miso paste with a few tablespoons of the hot broth until smooth, then stir the mixture back into the pot.

Stir in the rehydrated wakame and heat for one minute without boiling. Ladle the soup into four bowls, garnish with sliced scallions, and serve immediately.

What to keep in mind.

Adapt it for your goals.

Variation

Variation

Complete meals featuring this recipe

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