Description
A soothing miso soup filled with creamy tofu and seaweed, perfect for a cozy dinner.
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
- Gather all the ingredients, making sure everything is prepped and ready to go.
- Thinly slice the green onion and set it aside.
- Combine the water and kombu in a pot, letting it soak for 30 minutes. After soaking, bring the water to a gentle simmer before removing the kombu. Add the katsuobushi and steep for 5-10 minutes before straining the mixture into a bowl, discarding the solids.
- Place the pot with your dashi over medium heat. Take a small amount of the dashi and dissolve the miso in it, then gradually mix this back into the pot.
- Add the cubed tofu and dried wakame to the pot, warming everything through for a couple of minutes.
- Ladle the warm soup into bowls, sprinkle with sliced green onions, and serve with crispy rice crackers if desired.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Notes
Feel free to customize with seasonal vegetables or proteins to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 120
- Sugar: 2g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 0mg