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Miso Soup with Seaweed and Tofu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 58 reviews
  • Author: Villerius
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Gluten Free

Description

A traditional and comforting Japanese miso soup featuring kombu broth, wakame seaweed, silken tofu, and green onions, perfect as a light appetizer or side dish.

Ingredients

Scale

Broth

  • 1 (3-inch) piece kombu
  • 4 cups water

Soup Ingredients

  • 3 tablespoons dried wakame seaweed
  • ¼ cup white miso paste
  • ⅓ cup chopped green onion
  • 6 ounces silken tofu, cubed
  • Tamari, to taste

Instructions

  1. Prepare Kombu Broth: Gently rinse the kombu piece to remove any dirt. Place it in a medium pot with 4 cups of water and gently simmer for 10 minutes. Be careful not to let the water boil as boiling can cause the kombu to impart a bitter flavor.
  2. Rehydrate Wakame: In a small bowl, soak the dried wakame seaweed in warm water for at least 5 minutes until it softens and rehydrates.
  3. Remove Kombu and Incorporate Miso: Remove the kombu piece from the pot. In a separate small bowl, mix the white miso paste with a small amount of the hot broth until smooth. Stir this miso mixture back into the soup pot carefully, ensuring the broth stays warm but does not boil to preserve the flavor and probiotics.
  4. Add Wakame, Tofu, and Green Onions: Drain the rehydrated wakame and add it to the pot along with the cubed silken tofu and chopped green onions. Simmer the soup over very low heat for 1 to 2 minutes to warm the ingredients without boiling.
  5. Season and Serve: Taste the soup and season with tamari according to your preference. Serve hot as a nourishing and flavorful soup.

Notes

  • Do not boil the kombu or miso soup as it can result in bitterness and degrade beneficial probiotics.
  • Silken tofu is preferred for its soft texture which contrasts nicely with the seaweed.
  • Use tamari instead of soy sauce for a gluten-free option.
  • Feel free to add other vegetables such as mushrooms or spinach for added nutrition.
  • This soup is best served fresh but can be refrigerated for up to 2 days.

Nutrition

  • Serving Size: 1 cup
  • Calories: 60
  • Sugar: 1 g
  • Sodium: 470 mg
  • Fat: 2 g
  • Saturated Fat: 0.3 g
  • Unsaturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 0 mg

Find it online: https://evelynseats.com/miso-soup-with-seaweed-and-tofu-recipe/