Ingredients
Scale
- 4 cups dashi broth (homemade or instant)
- 3 tablespoons white miso paste
- 1/2 cup silken tofu, cut into small cubes
- 1 tablespoon dried wakame seaweed, soaked and drained
- 2 green onions, thinly sliced
Instructions
- Prepare dashi broth by soaking kombu and simmering with bonito flakes or use instant dashi.
- Soak wakame seaweed in water for 5 minutes, then drain.
- Bring dashi broth to a gentle simmer, avoid boiling.
- Dissolve miso paste in a small bowl with some warm broth, then stir back into the pot.
- Add tofu cubes and wakame, gently warm for 1–2 minutes without boiling.
- Remove from heat, garnish with green onions, and serve immediately.
Notes
- Avoid boiling after adding miso to preserve flavor and probiotics.
- Adjust miso quantity to taste, especially if using saltier varieties.
- For a vegan version, use kombu-only dashi or mushroom broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stove-top simmering
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 4
- Calories: 70
- Sugar: 1g
- Sodium: 750mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg