Learn how to make authentic Japanese miso soup with our simple and healthy recipe. This umami-rich soup features miso paste, tofu, wakame seaweed, and green onions.
- 4 tablespoons of miso paste,
- 4 cups of water,
- 1/2 cup of cubed tofu,
- 2 sprigs of wakame seaweed,
- 2 tablespoons of chopped green onion
How to Make Miso Soup
- Prepare the wakame seaweed. Soak the wakame seaweed in warm water for 5-10 minutes until it becomes soft. After that, drain it and cut off any hard stems if they exist. Cut the seaweed into small pieces.
- Prepare the broth. Pour 4 cups of water into a pot and bring it to a boil.
- Add the wakame seaweed. When the water boils, add the prepared wakame seaweed.
- Prepare the miso paste. In a small bowl, dilute the miso paste with a small amount of hot broth to make it more liquid and easily mixed with the broth.
- Add the miso paste to the broth. Reduce the heat to a minimum and slowly introduce the diluted miso paste into the broth, stirring well.
- Add the tofu. Add the tofu cubes to the soup and let it warm up a bit over low heat.
- Serve the soup. Before serving, sprinkle the soup with chopped green onion.
Please note that miso soup should not boil after adding miso paste, otherwise it will lose its beneficial properties. Enjoy your miso soup!
- Calories: 80
- Protein: 6g
- Fat: 3g
- Carbohydrates: 7g
- Fiber: 2g
- Sugar: 2g
Please note that these values are approximate and can vary depending on the specific ingredients used in the recipe.