Description
Miso soup with tofu is a comforting Asian classic that envelops you in warm, umami goodness. This quick and easy recipe combines rich miso paste with tender tofu and fresh green onions, making it perfect for cozy evenings or as an elegant starter for dinner parties. With its delightful aroma and nourishing ingredients, each bowl of this miso soup promises to be a hug in a bowl, offering both flavor and warmth.
Ingredients
Scale
- 4 cups water or dashi broth
- 3 tablespoons miso paste (red or white)
- 1 cup firm tofu, cubed
- ½ cup fresh green onions, sliced
- ¼ cup dried wakame seaweed
- 2 teaspoons low-sodium soy sauce
- Salt, to taste
Instructions
- In a large pot over medium heat, bring water or dashi broth to a gentle simmer.
- Add dried wakame seaweed and let it rehydrate for about 5 minutes.
- In a small bowl, mix miso paste with a ladleful of hot broth until dissolved; whisk this mixture into the pot.
- Gently add cubed tofu and heat for 2-3 minutes without stirring too vigorously.
- Stir in soy sauce and season with salt if needed; garnish with sliced green onions before serving.
- Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 120
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Customize your soup by adding mushrooms or extra vegetables like spinach. For vegetarian or vegan options, use plant-based dashi or skip it entirely. Store leftovers in an airtight container for up to 3 days; reheat gently on low heat.