Miso Soup Tofu
Light miso broth with tofu, seaweed, scallion — Japanese starter.
For 2 servings
3 steps. 8 minutes total.
- 1
Step 1
TIPUsing filtered water can result in a cleaner, more refined broth flavor. - 2
Step 2
TIPNever boil the soup after adding miso, as high heat destroys its delicate aromatic compounds and probiotics. - 3
Step 3
- a.Gently slide the cubed soft tofu into the broth to avoid breaking the pieces.
- b.Stir in the kelp seaweed and sliced scallions.
- c.Warm the soup over low heat for 3 minutes without reaching a boil.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Dissolve the miso in a separate small bowl first to ensure there are no salty clumps in the final soup.
- 2Cut the tofu into small, uniform 1/2-inch cubes for the best mouthfeel and even heating.
- 3Use white miso (shiro miso) for a sweeter, milder flavor or red miso (aka miso) for a deeper, saltier profile.
- 4Add the scallions at the very last second to preserve their bright green color and fresh bite.
Adapt it for your goals.
Low sodium
Use a designated low-sodium miso paste and double the seaweed to maintain a rich umami flavor.
spicierSpicier
Garnish with a pinch of shichimi togarashi (Japanese seven-spice) or a few drops of chili oil.
veganVegan
This recipe is naturally vegan as long as the miso paste does not contain dashi made from fish.
Why this is on our healthy list.
Probiotic Digestive Support
Fermented miso paste contains live cultures that support a healthy gut microbiome.
Lean Plant-Based Protein
Soft tofu provides high-quality protein with minimal saturated fat.
Essential Mineral Source
Kelp seaweed is a natural source of iodine, which is vital for thyroid function.
Frequently asked questions
Yes, it is a low-calorie, nutrient-dense dish that provides plant-based protein and beneficial probiotics for gut health.