Description
A light, comforting Japanese-style miso soup made with silky tofu and tender seaweed. This simple, nourishing soup comes together quickly and is perfect as a starter or light meal.
Ingredients
Broth Base
- 4 cups water
- 1 teaspoon dashi powder (or 1 strip kombu for vegan option)
Soup Ingredients
- 3 tablespoons white or yellow miso paste
- ½ cup firm tofu, cubed
- 2 tablespoons dried wakame seaweed
- 2 green onions, thinly sliced
Instructions
- Heat the Broth: Bring water to a gentle simmer in a medium saucepan.
- Add Dashi or Kombu: Stir in dashi powder, or if using kombu, remove it once the water is hot.
- Rehydrate Seaweed: Add dried wakame and simmer for 2–3 minutes until tender and rehydrated.
- Add Tofu: Gently add cubed tofu to the broth and heat for 1–2 minutes, being careful not to break the pieces.
- Mix Miso Paste: Reduce heat to low. Place miso paste in a small bowl, add a little hot broth, and whisk until smooth to avoid lumps.
- Combine Miso with Soup: Stir the dissolved miso back into the saucepan. Avoid boiling the soup to preserve delicate flavors.
- Garnish and Serve: Remove the soup from heat, garnish with thinly sliced green onions, and serve warm.
Notes
- Do not boil the soup after adding miso to preserve flavor and nutrients.
- Use white miso for a milder taste or red miso for a deeper, saltier flavor.
- Add mushrooms or spinach for extra nutrition and variety.
- Check miso paste label for gluten-free certification if needed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
