Japanese Miso Soup With Tofu
This traditional Japanese miso soup brings restaurant-quality comfort to your home with silky tofu, umami-rich dashi broth, and tender wakame seaweed. Simple yet deeply satisfying, this centuries-old recipe transforms just a handful of ingredients into pure liquid comfort that's perfect as an appetizer or light meal.
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Servings: 4
Calories: 85kcal
Ingredients
- 4 cups water
- 1 piece kombu dried kelp
- 1 cup katsuobushi dried bonito flakes
- 7 oz soft tofu cubed
- 4 Tbsp miso paste
- 1 Tbsp dried wakame seaweed
- 1 green onion thinly sliced
Instructions
- Make the dashi by bringing water to a boil with kombu and katsuobushi for 5 minutes.
- Strain the dashi and return the clear broth to the pot.
- In a small bowl, whisk miso paste with a few tablespoons of hot dashi until smooth.
- Add cubed tofu and wakame seaweed to the dashi and simmer gently for 2-3 minutes.
- Remove the pot from heat and slowly stir in the miso mixture.
- Serve immediately, garnished with sliced green onions.
Notes
Never boil the soup after adding miso paste as it destroys beneficial probiotics and can make the soup grainy
Kombu can be reused 2-3 times for making dashi - store it in the refrigerator between uses
For vegetarian version, omit katsuobushi and use dried shiitake mushrooms for umami depth
Soft or silken tofu works best as it won't break apart during cooking
Wakame should be rehydrated for only a few minutes as it expands considerably
Store leftover miso paste in the refrigerator for up to 1 year after opening
Fresh miso soup is best served immediately but can be gently reheated without boiling
Nutrition
Calories: 85kcal | Carbohydrates: 6g | Protein: 8g | Fat: 3g | Saturated Fat: 0.5g | Cholesterol: 2mg | Sodium: 920mg | Potassium: 285mg | Fiber: 2g | Sugar: 3g