Description
Japanese miso soup is a traditional dish that warms the heart and soul, made primarily from miso paste, dashi broth, tofu, and seaweed.
Ingredients
- Miso paste: 3 tablespoons
- Dashi broth: 4 cups
- Tofu: 200 grams
- Dried seaweed (wakame): 1/4 cup
- Green onions: 2, thinly sliced
- Soy sauce: 1 tablespoon (optional)
- Sesame oil: 1 teaspoon (optional)
- Vegetables: mushrooms, spinach, or daikon radish (optional)
- Protein: shrimp or clams (optional)
Instructions
- Prepare the dashi stock by dissolving instant dashi powder in hot water or making it from scratch with kombu and bonito flakes.
- Add miso paste to the dashi broth, whisking until smooth.
- Incorporate cubed tofu and rehydrated wakame seaweed into the broth.
- Add soy sauce and sesame oil if desired, then serve garnished with green onions.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- For a vegan version, use vegetable broth and ensure the miso paste is vegan-friendly.
- Adjust flavors by adding more miso or soy sauce as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 70
- Sugar: 1g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Japanese Miso Soup, Miso Soup Recipe, Healthy Soup, Traditional Japanese Cuisine