Description
A cozy and comforting Japanese classic, this Miso Soup with Tofu is loaded with umami from white miso paste, soft tofu, and seaweed, brought to life with a touch of soy sauce and fresh green onions. Ready in just 20 minutes, it’s perfect as a starter or light meal.
Ingredients
Scale
- 3 tablespoons white miso paste
- 1 block soft tofu, cubed
- 2 teaspoons dried seaweed (wakame)
- 2 stalks green onions, finely sliced
- 1 small head baby bok choy, chopped (optional)
- 4 shiitake mushrooms, thinly sliced
- 1 tablespoon soy sauce
- 4 cups vegetable broth
Instructions
- Set a medium pot over low to medium heat and warm the vegetable broth.
- Add sliced mushrooms and soaked seaweed to the pot and let them simmer for 5 minutes.
- In a separate bowl, scoop out a ladle of hot broth and dissolve the miso paste in it. Stir until smooth.
- Pour the miso mixture back into the pot, then add tofu cubes, soy sauce, and baby bok choy if using.
- Simmer gently for 3–4 minutes, making sure not to boil.
- Stir in sliced green onions, taste, and adjust seasoning if needed.
- Ladle into bowls and serve hot.
Notes
- Never boil miso paste directly to preserve its flavor and probiotics.
- Use silken or soft tofu for the best texture.
- Rehydrate seaweed separately before adding to the soup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 2g
- Sodium: 640mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg