Miso Soup
HB-10389 · Hand-built original · Japanese
A dashi broth of kombu and bonito under red or white miso, finished with cubed tofu, wakame seaweed and sliced scallions.
JapaneseSoup15 minServes 417 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: tofu
Pairs well with: steamed rice, stir-fried vegetables, miso soup, edamame, pickled cucumber
Servings:4quantities adjust to match
Ingredients
- Dashi Stock:
- 5 cups water
- 1 piece kombu, dried kelp
- 1 packed cup dried bonito flakes, or 1 tablespoon hondashi powder
- Miso Soup + Toppings:
- 4 tablespoons red or white miso paste
- 1 package firm or extra firm tofu, cubed
- ¼ cup dried wakame seaweed
- 2 scallions, thinly sliced (whites and greens)
Method
- Put the water and kombu in a pot over high heat and watch for the first bubbles, then lower the heat to medium-low and let the kombu cook for 10 minutes, until just softened. Lift the kombu out before it turns slimy or bitter.
- Add the bonito flakes or hondashi powder, bring the broth to a boil, and simmer for 15 to 20 seconds. If flakes were used, strain them out through a fine mesh strainer.
- Whisk the miso paste into the hot broth until it dissolves completely, pressing it through a strainer if that is easier.
- Stir in the cubed tofu, dried wakame and scallions and heat over medium heat until the seaweed has rehydrated and the tofu is warmed through, then ladle the soup into bowls at once.
Prep: 5 min · Cook: 10 min · Total: 15 min
Nutrition (per serving, where published)
17 kcalCalories
0.8 gProtein
3.9 gCarbs
0.1 gFat
0 gSaturates
0.9 gFibre
1.4 gSugars
130 mgSodium
0 mgCholesterol
69 mgPotassium
32 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data