Miso Soup
Servings: 4 bowls
Calories: 95kcal
Ingredients
- 4 cups dashi
- 2 Tbsp. dried wakame seaweed
- 2 green onions , thinly sliced
- 1/2 cup silken tofu , cut into 1/4-inch pieces
- 1/4 cup miso paste *
Instructions
- Bring dashi to a boil. Pour the dashi into a medium saucepan and bring it to a gentle boil over medium heat.
- Add wakame and green onions. When the dashi starts boiling, add the wakame and green onions. (Reserve a little bit of the green onions for garnish). Reduce the heat to low and keep the soup at a simmer.
- Add miso. Add the miso paste into a small bowl together with a little bit of dashi. Dissolve the miso completely before adding it to the soup. Do not let the soup boil.
- Add tofu. Finally, add the tofu. If you add the tofu before the miso is dissolved, you might break it.
- Serve. Divide the soup between individual bowls. Garnish with the reserved green onions and serve immediately. The miso will settle a bit as it sits in the dashi; whisk briefly with chopsticks or a spoon to mix the soup again.
- Store. Leftover miso soup keeps well in the refrigerator for 2-3 days.
Notes
*The type of miso used will define the flavor of the soup. A miso paste that has been fermented for a shorter period of time, such as a white miso, provides a lighter, sweeter flavor. A miso paste that has been fermented for a longer period of time, such as a red miso, gives the miso soup a stronger, deeper flavor.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 4 | Calories: 95kcal | Carbohydrates: 8g | Protein: 9g | Fat: 3g | Fiber: 1g | Sugar: 2g