Miso Soup with Tofu and Seaweed
Miso soup is a staple of Japanese home cooking, built on a kombu-based dashi broth stirred together with white or red miso paste. This version adds silken tofu and rehydrated wakame seaweed for a light, umami-rich bowl that comes together in about 15 minutes. Serve it as a first course or a simple standalone meal.
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 Ladle
- 1 Cutting board
- 1 Sharp knife
Ingredients
- 3 cups filtered water Use filtered for cleaner flavor
- 1 piece kombu (dried kelp) about 3 inches in length
- 1 ½ tablespoons white miso paste (shiro miso) look for organic, unpasteurized if possible
- ½ cup silken tofu cut into 1/2-inch cubes
- 1 ½ tablespoons dried wakame seaweed soaked in warm water for 5 minutes then drained
- 2 tablespoons green onions finely sliced
Instructions
- In a medium saucepan, combine the filtered water and kombu. Let it soak for 15 minutes at room temperature to help release the umami.
- After soaking, slowly bring the kombu water to a simmer over medium heat (approx. 10 minutes). Just before it boils, remove the kombu and discard or save for another use. Do not let the kombu boil as it can turn bitter.
- Turn the heat to low. In a separate bowl, add the miso paste and a few tablespoons of the hot kombu broth. Stir to dissolve the miso completely. Once smooth, return it to the main pot, stirring gently to integrate. Avoid boiling the miso to preserve its probiotics and delicate flavor.
- Add the soaked and drained wakame to the pot and let it gently reheat for 2–3 minutes, just until softened and fully hydrated.
- Gently place the tofu cubes into the pot and simmer for another 2–3 minutes on low heat until warmed through and slightly bouncy to the touch.
- Ladle the soup into individual bowls and garnish with finely sliced green onions just before serving. Serve hot.
Notes
- Optional Enhancements: Add a dash of toasted sesame oil or a few drops of yuzu juice to add depth and brightness.
- Substitution Tip: If you don't have silken tofu, soft tofu can be used as a substitute. Avoid firm tofu, as its texture doesn’t suit this delicate soup.
- Low-Sodium Option: Use low-sodium miso paste and taste-adjust with a splash of tamari if needed.
Nutrition
Calories: 31kcalCarbohydrates: 3gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 251mgPotassium: 82mgFiber: 0.5gSugar: 1gVitamin A: 134IUVitamin C: 1mgCalcium: 23mgIron: 0.5mg
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