Description
A comforting and creamy miso soup with tofu that warms you from the inside out, perfect for chilly nights.
Ingredients
Scale
- 4 cups water
- 1 piece kombu (dried kelp)
- 1 cup katsuobushi (dried bonito flakes)
- 7 oz soft/silken tofu, cut into cubes
- 4 Tbsp miso
- 1 Tbsp dried wakame seaweed
- 1 green onion/scallion, thinly sliced
Instructions
- Prepare the Dashi: In a pot, combine 4 cups of water with the piece of kombu. Let it soak for about 30 minutes before bringing it to a gentle simmer. Just before the water boils, remove the kombu. Add the katsuobushi and steep for 5-10 minutes before straining to reveal the rich dashi broth.
- Dissolve the Miso: In the pot with your freshly made dashi, return it to medium heat. Take a bit of the dashi and dissolve the miso paste in it first, then stir this mixture back into the pot until well combined.
- Add Tofu and Wakame: Gently add the cubed tofu and the dried wakame seaweed to the pot, warming everything through for just a couple of minutes. You’ll love how the wakame softens and expands!
- Serve and Garnish: Ladle the hot, steaming soup into bowls, garnishing each serving with sliced green onion for that fresh, zesty finish. For an extra crunch, enjoy with crispy rice crackers on the side!
Notes
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gradually on low heat to keep it creamy.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 0mg