Description
A simple and authentic Japanese miso soup made with dashi broth, tofu, seaweed, and green onions. This light and savory soup is a staple in Japanese cuisine and is packed with umami flavor.
Ingredients
Scale
- 2 cups water
- 1 teaspoon dashi granules (or homemade dashi)
- 2 tablespoons miso paste (white or red)
- ½ cup tofu, cubed
- 1 tablespoon dried wakame seaweed
- 1 green onion, chopped
Instructions
- Heat water in a pot over medium heat. Add dashi granules and stir until fully dissolved.
- Add tofu and wakame seaweed, allowing them to rehydrate and warm up.
- In a small bowl, mix miso paste with a few spoonfuls of warm broth until smooth. Then, stir it back into the pot.
- Remove from heat before the soup reaches a boil (boiling miso can diminish its flavor and nutrients).
- Garnish with chopped green onions and serve warm.
Notes
- For a vegetarian version, use kombu dashi instead of bonito-based dashi.
- Experiment with different miso types (white for a milder taste, red for a deeper flavor).
- Add mushrooms, carrots, or daikon radish for extra texture.
- Best served immediately, but leftovers can be stored in the fridge for up to a day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (~1 cup)
- Calories: 50
- Sugar: 1g
- Sodium: 600mg (varies based on miso type)
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: japanese soups, japanese onion soup, japanese clear soup recipe