10-Min. Easy Miso Soup
Savory miso broth is filled with soft tofu, tender wakame seaweed, and green onions. This easy miso soup recipe is ready in just 10 minutes with homemade dashi. Every spoonful is warm, light, and packed with umami.
Ingredients
- 2 ¼ cups water cold
- 4 pieces kombu pre-cut
- ⅓ cup bonito flakes
- 2 tablespoon yellow miso paste reduced-sodium kind
- 0.10 oz wakame dried kind
- 2.85 oz soft tofu
- ½ green onion finely chopped for garnish
Instructions
- Carefully remove the soft tofu from its packaging and drain any excess liquid. Cut the amount needed for the recipe into 1.5 cm (½-inch) cubes and set aside.
- Add the cold water and kombu to a small pot. Heat over medium heat until the water is just below a simmer. Remove the kombu just before the broth begins to simmer.
- Add the bonito flakes and bring the broth back to a gentle simmer. Immediately turn off the heat, cover, and let steep for 2 minutes.
- Pour the broth through a fine-mesh sieve lined with a paper towel into a bowl or measuring cup. Do not press the bonito flakes, as this can make the dashi cloudy. Return the strained dashi to the pot.
- Keep the heat off. Place the miso in a ladle or small bowl and mix with a little warm dashi until smooth. Stir the dissolved miso back into the pot until fully combined.
- Turn the heat to low and add the dried wakame. Let it rehydrate for 1-2 minutes, then gently add the tofu. Warm until heated through without letting the soup boil. Garnish with sliced green onions and serve immediately.
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Nutrition
Calories: 302kcal | Carbohydrates: 31g | Protein: 37g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Cholesterol: 26mg | Sodium: 775mg | Potassium: 380mg | Fiber: 3g | Sugar: 5g | Vitamin A: 24IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 3mg