Miso Soup with Tofu and Wakame Seaweed

A classic Japanese miso soup with tofu, wakame seaweed, and green onions. A light and flavorful soup perfect as a starter or side dish.

Prep Time

10 minutes

Total Time

20 minutes

Calories

75 kcal

Difficulty

Easy

Equipment

1 item

Cost

£1.50/serving

Season:

🌍 Year-round

Meal Type:

Dessert•Soup•Side Dish•Appetiser

Cuisine:

Japanese

Mood:

Healthy

Ingredients

Servings

4cupsDashi Stock(Use instant dashi granules or homemade dashi stock.)

£2.50

2tablespoonsWakame Seaweed(Dried wakame seaweed)

£1.00

1blockSilken Tofu(Cut into 1/2 inch cubes)

£1.20

2tablespoonsMiso Paste(Adjust to taste. White or red miso paste can be used.)

£0.75

2stalksGreen Onions(Thinly sliced, for garnish)

£0.50

1teaspoonSoy Sauce(Optional, to adjust saltiness.)

£0.05

Total Cost

£6.00

£1.50 per serving

Instructions

1.
Soak the dried wakame seaweed in warm water for 5-10 minutes until it expands. Drain well.
2.
In a saucepan, bring the dashi stock to a simmer over medium heat. Do not boil.
3.
Reduce the heat to low. In a small bowl, whisk the miso paste with a little of the warm dashi stock to create a smooth slurry. This prevents clumping.
4.
Pour the miso mixture into the saucepan and stir gently until well combined. Do not boil the soup after adding miso, as it can alter the flavor.
5.
Add the softened wakame seaweed and tofu cubes to the soup. Gently stir to combine.
6.
If desired, add soy sauce to adjust for saltiness.
7.
Simmer for 1-2 minutes to heat through, but do not boil.
8.
Ladle the miso soup into bowls and garnish with sliced green onions.
9.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

75 kcal / 314 kJ

Carbs

2% of RDA

Fat

4% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

1 g

1% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

0.5 g

3% of RDA

Chef's Tips

Do not boil the soup after adding the miso paste, as this can make the miso taste bitter.

Adjust the amount of miso paste according to your taste preference. Start with a smaller amount and add more as needed.

For a richer flavor, use a combination of different types of miso paste.

You can add other ingredients to the soup, such as enoki mushrooms, shiitake mushrooms, or aburaage (fried tofu pouches).

For a more authentic taste, use homemade dashi stock made from kombu (kelp) and bonito flakes.

If you are using instant dashi, follow the package instructions for the amount to use.

Gently stir the soup to avoid breaking the tofu.

Cooking Equipment

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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