Simple 10-Minute Miso Soup
This traditional miso soup recipe brings the authentic flavors of Japanese cuisine straight to your kitchen. Combining the umami richness of dashi broth with the savory depth of miso paste, this comforting soup is packed with tofu and seaweed for extra texture and nutrition. Warm, soothing, and incredibly satisfying, this miso soup is perfect for any meal or as a light, nourishing dish on its own. Dive into a bowl of this flavorful soup and experience a true taste of Japan right at home.
— Constant Cookbook
Ingredients
- 4 cups water
- 1 1/2 teaspoons instant dashi granules
- 1/2 cup miso paste
- 1 tablespoon dried seaweed (for miso soup), soaked in water
- 1/2 cup cubed tofu
- 2 tablespoons chopped green onion
Instructions
- Wipe the kombu clean with a paper towel. Add the kombu and water to a sauce pan. Bring to a boil over medium-low heat. When water just begins to boil, remove the kombu.
- Bring the kombu water to full boil. Add the katsuobushi all at once. Boil for 60 seconds. Turn heat off and let sit, undisturbed for 10 minutes.
- in the meantime, dice the tofu. Soak dried wakame in water until expanded. drain and discard water.
- After steeping katsuobushi, the flakes will sink to bottom of pot. Strain the katsuobushi through cheesecloth.
- Return dashi to a simmer and immediately turn off heat. Whisk in miso paste. When miso has fully dissolved, add tofu and wakame.
Cook Time
0M
Prep Time
PT0M
Yield
4
Nutrition
- Calories: 67 kcal
- Carbohydrate Content: 4 g
- Protein Content: 8 g
- Fat Content: 1 g
- Cholesterol Content: 4 mg
- Sodium Content: 529 mg
- Sugar Content: 1 g
- Serving Size: 1 serving
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