Description
A simple and flavorful miso soup made with dashi stock, miso paste, and basic ingredients. This recipe creates a comforting and nourishing bowl of soup.
Ingredients
Scale
- 4 cups dashi stock
- 3–4 tablespoons white or red miso paste
- 1/2 block (about 7 oz) firm tofu, cut into small cubes
- 2–3 green onions, thinly sliced
- 1 sheet nori (dried seaweed), cut into thin strips or small squares (optional)
- 1–2 teaspoons soy sauce (optional, to taste)
Instructions
- Heat the dashi stock in a medium pot over medium heat until it simmers. Do not let it boil.
- Place the miso paste in a small bowl. Add a few tablespoons of the warm dashi stock to the bowl and whisk until the miso is completely dissolved and smooth.
- Add the dissolved miso mixture back to the pot of dashi stock. Stir gently to combine.
- Add the cubed tofu to the soup. Let it heat through for 1-2 minutes.
- Remove the pot from the heat. Stir in the sliced green onions.
- Ladle the soup into bowls. Garnish with nori strips if using. Serve immediately.
Notes
- Do not let the soup boil after adding the miso, as high heat can destroy its beneficial enzymes and alter the flavor.
- Adjust the amount of miso paste to your taste preference.
- For a heartier soup, you can add thinly sliced mushrooms or wakame seaweed along with the tofu.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 2g
- Sodium: 850mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg