Korean-Style Miso Soup with Silken Tofu and Seaweed

A comforting and flavorful soup combining the richness of miso with Korean flavors. Silken tofu, seaweed, and scallions create a light and healthy soup perfect for a cold day.

Prep Time

15 minutes

Total Time

35 minutes

Calories

175

Level

Easy

Yields

4 servings

Cost

£2.49

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

6cupsWater

4inchesDried Kombu(For dashi, optional)

£2.50

4wholeDried Shiitake Mushrooms(Optional, for dashi)

£1.80

3tablespoonsWhite Miso Paste(Adjust to taste)

£0.75

1teaspoonsGochujang (Korean Chili Paste)(Adjust to taste for spice level)

£0.30

1tablespoonSoy Sauce or Tamari(Adjust to taste)

£0.10

1teaspoonSesame Oil

£0.15

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Grated)

£0.05

1blockSilken Tofu(Cut into 1-inch cubes)

£1.20

0.3cupDried Seaweed (Wakame)(Rehydrated in warm water for 5 minutes, then drained)

£1.00

0.5cupKimchi(Chopped, optional)

£1.50

2stalksScallions(Thinly sliced, for garnish)

£0.40

1teaspoonSesame Seeds(For garnish, optional)

£0.10

Total Cost

£9.95

£2.49 per serving

The Method

1
**Prepare Dashi (Optional):** If using, combine water, kombu, and shiitake mushrooms in a pot. Bring to a simmer and cook for 15 minutes. Remove kombu and mushrooms (mushrooms can be sliced and added back to the soup later).
2
If not making dashi, just bring water to a simmer in a large pot.
3
Add minced garlic and grated ginger to the simmering water and cook for 1 minute.
4
In a small bowl, whisk together the miso paste and gochujang with a little of the hot broth until smooth. This prevents clumping.
5
Stir the miso mixture and soy sauce into the pot. Bring to a gentle simmer.
6
Add the rehydrated wakame seaweed and kimchi (if using) to the soup. Cook for 2 minutes.
7
Gently add the silken tofu cubes to the soup. Cook for 2-3 minutes, being careful not to break the tofu.
8
Remove from heat.
9
Ladle the soup into bowls and garnish with sliced scallions and sesame seeds (optional).
10
Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (350g)

175 kcal / 732 kJ

Carbs

18g

7% of RDA

Fat

10% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

1050 mg

46% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

Adjust the amount of gochujang to control the spice level. Start with a small amount and add more to taste.

Do not boil the soup after adding the miso paste, as it can affect the flavor.

You can add other vegetables like spinach, mushrooms, or bean sprouts to the soup.

If you don't have kombu and shiitake mushrooms, you can use vegetable broth instead of water for a richer flavor.

For a protein boost, consider adding a soft-boiled egg to each serving.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

Adjust the amount of gochujang to control the spice level. Start with a small amount and add more to taste.

Do not boil the soup after adding the miso paste, as it can affect the flavor.

You can add other vegetables like spinach, mushrooms, or bean sprouts to the soup.

If you don't have kombu and shiitake mushrooms, you can use vegetable broth instead of water for a richer flavor.

For a protein boost, consider adding a soft-boiled egg to each serving.

Korean-Style Miso Soup with Silken Tofu and Seaweed

Ingredients

The Method