Miso Soup
A warm, umami-rich Japanese soup made with miso paste, tofu, and seaweed. Ready in 15 minutes—perfect for a simple lunch or light dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 80
- Protein
- 8g
Ingredients
- 4 cups water
- 1 teaspoon dashi stock or instant dashi powder
- 6 ounces firm tofu
- 2.5 tablespoons miso paste (white or red)
- 1 tablespoon wakame seaweed (dried)
- 2 whole scallions, green and white parts separated
- 1 pinch salt and pepper
Instructions
- 1
Cut the tofu into 1/2-inch cubes by first slicing it lengthwise into three slabs, then slicing each slab into strips, then cutting across the strips into small cubes.
- 2
Slice the scallions crosswise into thin rings, keeping the white and green parts in separate small piles.
- 3
Pour 4 cups of water into a medium pot and bring to a boil over high heat, about 3 minutes, watching for large bubbles breaking the surface.
- 4
Stir in the dashi powder or dashi stock until no white streaks remain, about 10 seconds.
- 5
Reduce the heat to medium-low so the broth is steaming but not boiling, then add the wakame seaweed and let it soften, about 2 minutes.
- 6
Scoop 3 tablespoons of hot broth into a small bowl, add the miso paste, and stir with a spoon until the paste completely dissolves into a smooth slurry.
- 7
Pour the miso mixture back into the pot and gently stir to combine, about 20 seconds, then immediately remove from heat—do not boil, or the miso flavor will turn bitter.
- 8
Gently add the tofu cubes and scallion whites to the pot and stir once or twice to distribute.
- 9
Ladle the soup into two bowls, dividing the tofu and seaweed evenly between them.
- 10
Scatter the scallion greens over the top of each bowl and serve immediately while hot.
Tools you’ll need
- medium pot (3-quart or larger)
- small bowl
- wooden spoon
- ladle
- two serving bowls
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