Description
A quick and easy recipe for Miso Soup with Tofu and Seaweed, perfect for a light meal or appetizer.
Ingredients
Scale
- 3 cups water
- 1/4 cup miso paste (white or yellow)
- 1 cup firm tofu, cubed
- 1/4 cup dried wakame seaweed
- 2 green onions, sliced
- 1 tablespoon soy sauce (optional)
- 1 teaspoon sesame oil (optional)
Instructions
- In a medium saucepan, bring the water to a gentle simmer over medium heat.
- While the water is heating, soak the dried wakame seaweed in a small bowl of warm water for about 10 minutes until it expands. Drain and set aside.
- Once the water is simmering, reduce the heat to low. In a small bowl, mix the miso paste with a few tablespoons of the hot water until smooth.
- Stir the miso mixture back into the saucepan with the simmering water.
- Add the cubed tofu and soaked wakame to the pot. Allow everything to heat through for about 5 minutes, but do not let it boil.
- If desired, stir in the soy sauce and sesame oil for added flavor.
- Remove from heat and garnish with sliced green onions before serving.
Notes
- For a heartier soup, add sliced mushrooms or bok choy during step 5.
- You can also substitute the tofu with cooked chicken or shrimp for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 1g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 0mg