Miso Soup
A warm, savory bowl of miso soup with tofu and seaweed - the soothing Japanese staple in under 10 minutes.
- ⏱ 10 min
- 📊 easy
- 🍽 For Two
Ingredients
- 700 ml dashi or veg broth
- 3 tbsp miso paste
- 150 g silken tofu
- 2 tbsp wakame seaweed
- 2 green onion
Instructions
- Warm the broth and add the rehydrated wakame and cubed tofu.
- Dissolve miso in a ladle of warm broth.
- Stir the miso back in and heat gently without boiling.
- Top with green onion and serve.
💡 Chef's tip
Dissolve the miso in a ladle of warm broth first, then stir it back in - dropping the paste straight into the pot leaves lumps.
Never boil the soup once the miso is in: high heat kills the living cultures and flattens the flavor, so it should only ever steam gently.
Nutrition (per serving)
- Calories: 90 kcal
- Protein: 7 g
- Carbs: 8 g
- Fat: 4 g
