Japanese Miso Soup (Misoshiru)
A soothing and authentic Japanese miso soup made with dashi broth, tofu, and wakame seaweed. This easy miso soup recipe brings the umami flavors of Japan to your kitchen in just 15 minutes.
Ingredients
- 4 cups dashi kombu and bonito flakes or vegetarian kombu-shiitake broth
- 3 tablespoons white miso paste shiro miso
- 1/2 cup soft tofu cubed
- 2 tablespoons dried wakame seaweed
- 2 green onions thinly sliced
Instructions
- In a small saucepan, prepare dashi by simmering kombu and bonito flakes (or kombu and shiitake for vegetarian) in 4 cups of water. Strain.
- Soak dried wakame in warm water for 5 minutes, then drain.
- Add tofu cubes to the hot dashi broth. Heat gently without boiling.
- In a small bowl, mix miso paste with a few tablespoons of hot broth until smooth. Add it back to the pot.
- Stir gently until miso dissolves completely, then turn off heat.
- Add rehydrated wakame and green onions. Serve hot.
Notes
Nutrition Facts (per serving)
Serving Size: 1 cup
Calories: 65
Total Fat: 2g (3% DV)
Saturated Fat: 0.3g (2% DV)
Cholesterol: 0mg (0% DV)
Sodium: 620mg (27% DV)
Total Carbohydrates: 5g (2% DV)
Dietary Fiber: 1g (4% DV)
Total Sugars: 1g
Protein: 6g (12% DV)
Calcium: 25mg (2% DV)
Iron: 1mg (6% DV)
Potassium: 150mg (3% DV)
*Percent Daily Values are based on a 2,000 calorie diet. Nutritional values are estimates only.*
Serving Size: 1 cup
Calories: 65
Total Fat: 2g (3% DV)
Saturated Fat: 0.3g (2% DV)
Cholesterol: 0mg (0% DV)
Sodium: 620mg (27% DV)
Total Carbohydrates: 5g (2% DV)
Dietary Fiber: 1g (4% DV)
Total Sugars: 1g
Protein: 6g (12% DV)
Calcium: 25mg (2% DV)
Iron: 1mg (6% DV)
Potassium: 150mg (3% DV)
*Percent Daily Values are based on a 2,000 calorie diet. Nutritional values are estimates only.*