Easy Miso Soup with Tofu
A quick and healthy traditional Japanese soup made with miso paste, tofu, wakame seaweed, and dashi broth. Light, umami-rich, and naturally gluten-free.
Ingredients
- 4 cups water
- 1 4-inch piece kombu (kelp)
- 1/2 cup bonito flakes or 2 dried shiitake mushrooms for vegetarian
- 2 teaspoons dried wakame
- 3 tablespoons white or yellow miso paste
- 1/2 block soft or silken tofu cubed
- 2 scallions thinly sliced
Instructions
- In a saucepan, soak kombu in 4 cups of water for 10 minutes. Slowly bring to a boil. Remove kombu just before boiling.
- Add bonito flakes (or mushrooms) and simmer 2 minutes. Strain and reserve the dashi broth.
- Soak wakame in water for 5 minutes. Drain and set aside.
- Cut tofu into small cubes.
- Return dashi to a gentle simmer. Add tofu and wakame. Heat for 2–3 minutes.
- In a small bowl, mix miso paste with a ladle of hot broth until smooth. Stir back into soup. Turn off heat.
- Serve hot, garnished with sliced scallions.
Notes
Nutrition Facts (Per Serving)
- Calories: 55
- Carbohydrates: 5g (2% DV)
- Protein: 5g (10% DV)
- Fat: 2g (3% DV)
- Fiber: 1g (4% DV)
- Sodium: 590mg (26% DV)
- Calcium: 30mg (3% DV)
- Iron: 1mg (6% DV)