Miso Soup (Tofu)味噌湯（豆腐）
A comforting and classic Japanese soup made with dashi broth, dissolved miso paste, soft tofu cubes, and rehydrated wakame seaweed, often garnished with green onions.
01Ingredients
- 2 cups (480ml) Dashi stock
- 3 tablespoons White miso paste (shiro miso)
- 150g Silken tofu, cut into 1.5cm cubes
- 2g Dried wakame seaweed
- 1 tablespoon Chopped green onions, for garnish
Nutrition (per serving)89kcal
- Protein6.2g
- Carbs5.8g
- Fat3.1g
Fiber 0.8 gSodium 687 mg
02Steps
- Rehydrate wakame. Place dried wakame in a small bowl and cover with warm water for 5 minutes. Drain well and gently squeeze out excess water.
- Prepare tofu. While wakame rehydrates, cut the silken tofu into 1.5 cm cubes.
- Heat dashi. Pour dashi stock into a medium saucepan and heat over medium heat until it just begins to simmer. Do not boil vigorously.
- Dissolve miso. Remove a small amount of warm dashi broth (about 2-3 tablespoons) into a separate small bowl. Add the white miso paste to this bowl and whisk until completely dissolved.
- Combine. Pour the dissolved miso paste back into the saucepan with the dashi broth. Add the prepared silken tofu and rehydrated wakame seaweed. Cook for 1-2 minutes over low heat, ensuring the soup doesn't boil, as boiling can degrade the flavor and nutrients of miso.
- Serve. Ladle the miso soup into bowls and garnish with chopped green onions before serving immediately.
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