Description
A warm and comforting homemade miso soup with soft tofu and nutrient-rich seaweed, perfect for busy weeknights.
Ingredients
Scale
- 4 cups water
- 1 piece kombu (dried kelp, ⅓ oz, 10 g, 4×4 inches)
- 1 cup katsuobushi (dried bonito flakes)
- 7 oz soft/silken tofu (cut into cubes)
- 4 Tbsp miso
- 1 Tbsp dried wakame seaweed
- 1 green onion/scallion (thinly sliced)
Instructions
- Gather all the ingredients.
- Cut the green onion and set aside.
- Make the dashi by combining 4 cups of water with the piece of kombu in a pot. Let it soak for about 30 minutes, then heat to a simmer and remove the kombu. Add katsuobushi flakes, steep for 5-10 minutes, and strain to make the dashi.
- Return the dashi to medium heat. Dissolve the miso paste in some dashi first, then add it to the pot and stir gently.
- Add the cubed tofu and dried wakame seaweed, and warm through for a couple of minutes.
- Serve into bowls, sprinkled with sliced green onion. Optional: serve with crispy rice crackers.
Notes
Customize with favorite vegetables or proteins for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 5g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg