Miso Soup with Tofu and Seaweed
A comforting Japanese miso soup with silken tofu, seaweed, and green onions.
5 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 4 cups dashi stock
- 3 tbsp white miso paste
- 1/2 block silken tofu, cubed
- 1 tbsp dried wakame seaweed
- 2 green onions, thinly sliced
Nutrition Facts
120Calories
8gProtein
10gCarbs
5gFat
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Instructions
1
Rehydrate the seaweed: Soak the dried wakame in a bowl of cold water for 5 minutes until softened. Drain and set aside.
2
Heat the dashi: In a pot, gently heat the dashi stock over medium heat until it simmers. Do not boil.
3
Dissolve the miso: Scoop out a ladle of hot dashi into a small bowl. Add the miso paste and whisk until smooth.
4
Combine miso and dashi: Pour the dissolved miso back into the pot and stir gently to incorporate.
5
Add tofu and seaweed: Gently add the cubed tofu and rehydrated wakame to the soup. Simmer for 2 minutes.
6
Garnish and serve: Ladle the soup into bowls and top with sliced green onions. Serve immediately.
Chef's Tips
- Dashi Tip: For authentic flavor, use homemade dashi. Kombu (kelp) and bonito flakes make the best base.
- Miso Variations: Try red or mixed miso for a deeper, richer flavor.
- Tofu Handling: Use silken tofu for the softest texture. Handle gently to avoid breaking.
- Seaweed Substitution: If wakame is unavailable, thinly sliced nori can be used.
- Serving Suggestion: Enjoy with steamed rice and pickled vegetables for a complete meal.
- Storage: Miso soup is best fresh but can be refrigerated for up to 2 days. Reheat gently.
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