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+ servings
miso soup

10-min. Easy Miso Soup

christieathome
Miso Soup. A traditional Japanese soup with a wonderful umami flavor with soft tofu, and seaweed. A popular savory soup in Japanese cuisine that is loved by many! Ready in 10 minutes!
5 from 1 vote
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Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Course Appetizer, Soup
Cuisine Japanese
Servings 2
Calories per serving 302 kcal

Ingredients
  

  • 2 ¼ cups water cold
  • 80 grams tofu soft or silken
  • cup bonito flakes aka smoked Skipjack Tuna
  • 2 tablespoon yellow miso paste reduced sodium version
  • 4 pieces kombu (aka dried kelp)
  • 3 grams wakame dried seaweed

Instructions
 

  • Remove soft tofu from packaging (for detailed instructions, see blog). Slice tofu into small cubes, about 1.5 cm x 1.5 cm each.
  • In a small pot, add cold water, dried kelp and bonito flakes. Cover and bring to boil.
  • As soon as it boils, only remove kelp (as this leaves a bitter taste if you over boil it). Reduce to very low heat, cover and simmer for 5 minutes.
  • Uncover, strain out bonito flakes using a sieve lined with a clean paper towel (to catch the finer flakes). This is your dashi stock. Pour dashi broth back into pot.
  • Over medium heat, mix in miso until combined. Tip: a whisk is helpful for mixing.
  • Add dried seaweed. Stir to allow it to expand. Then add your cubed tofu.
  • Serve in a small bowl and enjoy hot!

Notes

This will last 4-5 days in the fridge if stored in an airtight container. To reheat, pour into a pot to re-boil or microwave for 2-3 minutes until hot. 
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Suggested Equipment & Products

Small pot
Cutting Board
Santoku Knife
Measuring Set
Whisk
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