Miso soup is served with almost every Japanese breakfast and dinner. This version uses soft tofu and wakame seaweed, and it takes about 20 minutes from start to finish.
Recipe
Japanese Miso Soup with Tofu and Wakame
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Calories
- 90
Ingredients
servings
Method
Soak the dried wakame in cold water for 5 minutes, then drain.
Heat the dashi in a pot until it steams. Do not let it boil.
Add the tofu and wakame and keep the heat low for 2 minutes.
Put the miso in a ladle, add a little hot broth and stir until smooth.
Pour the miso back into the pot off the heat.
Serve at once, topped with green onions.
Tips
- Never boil the soup after adding miso. Boiling dulls its flavour.
- White miso is milder; red miso gives a deeper taste.
Nutrition per serving
- Calories
- 90
- Protein
- 6 g
- Carbs
- 8 g
- Fat
- 3 g
- Fiber
- 2 g
Estimated values, for information only.
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