Description
Learn how to make miso soup at home with this simple, traditional Japanese recipe. Nourishing, umami-rich, and ready in just 20 minutes, it’s the perfect light and healthy starter or side dish.
Ingredients
- 1 (3-inch) piece kombu
- 4 cups water
- 3 tablespoons wakame dried seaweed
- ¼ cup white miso paste
- ⅓ cup chopped green onion
- 6 ounces silken tofu, cubed
- Tamari, to taste
Instructions
- Gently rinse the kombu piece. Place it in a medium pot with the water and gently simmer for 10 minutes. Avoid boiling to prevent bitterness.
- Soak the wakame in a small bowl of warm water for at least 5 minutes to rehydrate.
- Remove the kombu from the soup. In a small bowl, mix the miso paste with some hot broth until smooth, then stir it back into the soup.
- Drain the wakame and add it to the soup along with the green onions and cubed tofu.
- Simmer over very low heat for 1 to 2 minutes.
- Season to taste with tamari and serve warm.
Notes
- Use low heat after adding miso paste to preserve its probiotics.
- Adjust miso quantity for a stronger or milder flavor.
- Add mushrooms or spinach for extra depth and nutrition.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 1g
- Sodium: 670mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
