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Miso Soup with Tofu

A gentle, warming Japanese soup with silken tofu, wakame seaweed, and green onions in a savory dashi-miso broth. Simple, soothing, and ready in 10 minutes.

LunchJapaneseEasy

5 min

Prep

8 min

Cook

13 min

Total

Servings

Easy

Difficulty

Ingredients

4 cups dashi stock (or water with dashi granules)3 tbsp white miso paste7 oz silken tofu, cubed1 tbsp dried wakame seaweed2 stalks green onions, thinly sliced

Instructions

Soak the dried wakame in cold water for 5 minutes. Drain and set aside.

Bring dashi stock to a gentle simmer in a saucepan over medium heat. Do not boil.

Place miso paste in a small bowl. Ladle in about 1/2 cup of the hot dashi and whisk until smooth. Pour the miso mixture back into the pot.

Tip: Never boil miso directly. It kills the beneficial probiotics and turns the flavor harsh. Always dissolve it separately and add at the end.

Gently add the tofu cubes and wakame. Heat through for 1-2 minutes without boiling. Ladle into bowls and garnish with green onions.

Nutrition per Serving

80kcal

Calories

Protein

Carbs

Fat

Fiber

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Miso Soup with Tofu

Ingredients

Instructions

Nutrition per Serving

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