10-Min. Easy Japanese Miso Soup
A chilly evening calls for a warm Japanese classic. This easy miso soup recipe takes just 10 minutes from start to finish. Every spoonful delivers a savory broth packed with soft tofu and seaweed.
Ingredients
- 2 ¼ cups water cold
- 4 pieces kombu
- ⅓ cup bonito flakes
- 2 tablespoon yellow miso paste reduced-sodium kind
- 0.10 oz wakame
- 2.85 oz tofu soft / silken kind
- ½ green onion finely chopped for garnishing
Instructions
- Carefully remove the soft tofu from its packaging and drain any excess liquid. Cut into 1.5 cm (1⁄2-inch) cubes and set aside.
- Add the cold water and kombu to a small pot. Heat over medium 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 to remove the bonito flakes. Avoid pressing the flakes to keep the dashi clear and clean-tasting. Return the strained broth 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 the soup until heated through, but do not let it 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