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Quick and easy Miso Soup Recipe featuring tofu, greens, and seaweed in a comforting broth.

Easy Miso Soup Recipe

A light and comforting Japanese soup made with dashi broth and miso paste, featuring tofu, wakame seaweed, and green onions.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Appetizer, Soup
Cuisine: Japanese
Calories: 70
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 cups dashi broth Use instant dashi powder or kombu-based dashi.
  • 2 tablespoons miso paste Choose white, yellow, or red based on preference.
Main Ingredients
  • 1 cup soft or silken tofu Cut into cubes; firm tofu can be used as well.
  • 1 tablespoon dried wakame seaweed Rehydrates quickly in hot broth.
  • 2 tablespoons green onions Sliced thin, added for freshness.
Optional Additions
  • 1/2 cup sliced mushrooms For extra heartiness.
  • 1/2 cup spinach leaves Can be added for more greens.

Method
 

Preparation
  1. Warm your dashi in a small pot over medium heat until hot but not boiling.
  2. Add the dried wakame and let it rehydrate for about 1 minute.
  3. Introduce the tofu cubes and warm them through for 1 to 2 minutes.
Miso Incorporation
  1. Lower the heat and scoop some hot broth into a small bowl or cup.
  2. Add the miso paste to that bowl and stir until smooth.
  3. Pour the smooth miso mixture back into the pot and stir gently.
  4. Do not boil the soup after adding miso. Warm it for about 30 seconds, then turn off the heat.
  5. Top with green onions and serve immediately.

Notes

Keep heat gentle after adding miso to preserve flavor and texture. Serve immediately for the best taste.