Classic Vegetarian Miso Soup With Tofu
A comforting, savory Japanese staple made with a rich kombu-based dashi and silken tofu.
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Ingredients
- 1 4-inch piece Dried Kombu (Kelp)
- 4 cups Water
- 3 tablespoons Red or White Miso Paste
- 1 block (12oz) Silken Tofu, cubed
- 1 tablespoon Dried Wakame Seaweed
- 2 stalks Green Onions, thinly sliced
- 4 pieces Shiitake Mushrooms, sliced(optional)
- 1 teaspoon Soy Sauce(optional)
Instructions
- 1
Place the water and the piece of kombu in a medium saucepan and bring to a simmer over medium heat.
- 2
Just before the water reaches a boil, remove the kombu to prevent the broth from becoming bitter.
- 3
Add the sliced shiitake mushrooms to the broth and simmer for 5 minutes until softened.
- 4
Stir in the dried wakame seaweed and let it rehydrate for about 2 minutes.
- 5
Gently add the cubed silken tofu to the pot and heat through for 1 minute.
- 6
Place the miso paste in a small bowl and whisk in a ladleful of the warm broth until smooth and lump-free.
- 7
Turn off the heat and stir the dissolved miso mixture back into the pot.
- 8
Garnish with sliced green onions and serve immediately in small bowls.
Nutrition per Serving
85
Calories
6g
Protein
9g
Carbs
3g
Fat
2g
Fiber
3g
Sugar
840mg
Sodium
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