Miso Soup
A traditional Japanese soup with a savory umami flavor, soft tofu and tender seaweed. This quick and easy miso soup is a delicious starter or side dish ready in 10 minutes with simple and minimal ingredients! It rivals takeout saving you money!
INGREDIENTS
4.5 cups water cold5.7 oz tofu soft or silken kind0.67 cup bonito flakes (aka smoked skipjack tuna flakes)4 tbsp yellow miso paste reduced-sodium kind- 8 pieces kombu (aka dried kelp)
0.2 oz wakame dried seaweed- 1 green onion finely chopped as an optional garnish
4.5 cups water cold5.7 oz tofu soft or silken kind0.67 cup bonito flakes (aka smoked skipjack tuna flakes)4 tbsp yellow miso paste reduced-sodium kind- 8 pieces kombu (aka dried kelp)
0.2 oz wakame dried seaweed- 1 green onion finely chopped as an optional garnish
INSTRUCTIONS
- Carefully remove soft tofu from packaging and strain excess liquids (see blog post under "Expert Tips" to smoothly remove the soft tofu if guidance is needed).
- Then slice tofu into small cubes with a sharp knife, about
1.5 cm x 1.5 cm each. Tip: Do not cut the tofu into large cubes as this doesn't taste as great in the miso soup. - Next in a small pot, add cold water, dried kelp and bonito flakes. Then cover and bring to boil on medium-high heat, uncovered.
- As soon as it boils, only remove kelp to prevent the broth from becoming bitter in taste.
- Then over very low heat, cover and simmer the broth for 5 minutes. Meanwhile, place a clean paper towel into a fine sieve and rest it over a large measuring cup or bowl.
- Uncover and strain out the broth through the paper towel and fine sieve. Do not strain the broth without a paper towel or a fine sieve or it won't catch all the flakes. Pour this homemade dashi broth back into the pot.
- On medium heat, mix the miso paste into the dashi broth until combined with a whisk to break down the paste more quickly.
- Stir in dried wakame seaweed and allow it to expand. Then gently add diced tofu. Finally serve and garnish with green onions and enjoy!
- Carefully remove soft tofu from packaging and strain excess liquids (see blog post under "Expert Tips" to smoothly remove the soft tofu if guidance is needed).
- Then slice tofu into small cubes with a sharp knife, about
1.5 cm x1.5 cm each. Tip: Do not cut the tofu into large cubes as this doesn't taste as great in the miso soup. - Next in a small pot, add cold water, dried kelp and bonito flakes. Then cover and bring to boil on medium-high heat, uncovered.
- As soon as it boils, only remove kelp to prevent the broth from becoming bitter in taste.
- Then over very low heat, cover and simmer the broth for 5 minutes. Meanwhile, place a clean paper towel into a fine sieve and rest it over a large measuring cup or bowl.
- Uncover and strain out the broth through the paper towel and fine sieve. Do not strain the broth without a paper towel or a fine sieve or it won't catch all the flakes. Pour this homemade dashi broth back into the pot.
- On medium heat, mix the miso paste into the dashi broth until combined with a whisk to break down the paste more quickly.
- Stir in dried wakame seaweed and allow it to expand. Then gently add diced tofu. Finally serve and garnish with green onions and enjoy!
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: 96mgIron: 3mg
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