Miso Soup
Miso Soup is a Japanese soup made with miso paste, tofu, seaweed and dashi broth. Easy and authentic homemade miso soup recipe that takes 10 mins to make.
Servings: 2 people
Ingredients
- 4 cups water
- 6 inch (15cm) Japanese kombu or dried kelp, rinsed
- 1 oz (30g) bonito flakes dried, shaved
- 1 oz (30g) dried seaweed soaked in warm water and drained
- 4 oz (120g) silken tofu cut into small pieces
- 2 1/2 - 3 tablespoons white miso paste
- 1 tablespoon scallion chopped
Instructions
- Bring the water and kombu to a boil in a stock pot over medium heat. Remove the kombu and add the bonito flakes, then simmer on low heat for 5 minutes. Use a ladle to remove any foam and scum from the surface.
- Strain the dashi through a fine sieve without squeezing or pressing the bonito flakes. Discard the bonito flakes. Bring the dashi to a boil, then add the seaweed and tofu, cooking for 3 minutes.
- Turn off the heat and add the miso paste to the soup. Stir with a pair of chopsticks until the miso paste is completely dissolved. Top with scallions and serve immediately.
Video
Nutrition
Serving: 2people | Calories: 131kcal | Carbohydrates: 9g | Protein: 15g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 908mg | Potassium: 297mg | Fiber: 2g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg