Description
A light and comforting traditional Japanese soup made with a delicate miso-infused broth, soft tofu, and wakame seaweed. Simple, nourishing, and full of soothing umami flavor.
Ingredients
- 4 cups water or dashi stock
- 3 tablespoons white or yellow miso paste
- 1/2 cup soft tofu, cubed
- 1 tablespoon dried wakame seaweed
- 2 green onions, sliced
- 1 teaspoon soy sauce (optional)
Instructions
- Heat water or dashi stock in a saucepan over medium heat until hot but not boiling.
- Place the miso paste in a small bowl. Ladle a small amount of warm broth into the bowl and whisk until completely smooth.
- Pour the dissolved miso mixture back into the pot and stir gently to combine.
- Add cubed tofu and dried wakame seaweed. Let the soup warm gently for 2–3 minutes without bringing it to a boil.
- Taste and add soy sauce if desired.
- Remove from heat, garnish with sliced green onions, and serve immediately.
Notes
- Avoid boiling the soup after adding miso to preserve its delicate flavor.
- White miso provides a mild, slightly sweet taste, while red miso creates a stronger flavor.
- Add mushrooms, spinach, or carrots for extra texture.
- For a heartier soup, stir in cooked soba noodles.
- Store leftovers in the refrigerator for up to 2 days and reheat gently without boiling.
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg
