Japanese
Miso Soup
A comforting and savory Japanese dish made with miso paste, dashi broth, and a variety of nutritious ingredients. This flavorful soup is perfect as a light dinner or as part of a larger meal.
Total Time25 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
8
Protein
10
Carbs
6
Fat
2
Fiber
0g
Sodium
Ingredients
- 4 cups dashi broth
- 1/4 cup miso paste
- 1/2 cup tofu, cubed
- 1/4 cup green onions, chopped
- 1/2 cup seaweed (wakame), rehydrated
- 1/2 cup mushrooms (shiitake or enoki), sliced
- 1 tablespoon soy sauce (optional)
- 1 teaspoon sesame oil (optional)
Instructions
- 1Prepare the dashi broth by bringing 4 cups of water to a boil and adding the dashi powder or kombu and bonito flakes, then simmer for about 5 minutes. Strain if using bonito flakes, keeping the clear broth.
- 2In a separate bowl, mix the miso paste with a ladle of the warm dashi broth until smooth.
- 3Return the dashi broth to a simmer in the pot, and then slowly stir in the miso mixture. Ensure you don’t boil the soup after adding miso to preserve its flavor and probiotics.
- 4Add the cubed tofu, rehydrated seaweed, and sliced mushrooms to the simmering soup. Let it cook for about 5-7 minutes until the ingredients are warmed through and tender.
- 5Finish off by adding the chopped green onions, and if desired, a splash of soy sauce or sesame oil for added flavor.
- 6Serve hot in bowls, garnished with extra green onions if desired.
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