Description
Make authentic, comforting miso soup quickly. This recipe focuses on simple ingredients and proper technique to achieve a clean, umami-rich broth ready in under ten minutes.
Ingredients
Scale
- 4 cups water
- 2 tsp instant dashi granules
- 3–4 tbsp white miso paste
- ½ cup cubed soft tofu
- 2–3 tbsp dried wakame seaweed
- 2 green onions, finely sliced
- A few drops of soy sauce (optional)
- A dash of sesame oil (optional)
- Sliced mushrooms (optional)
- Spinach or bok choy (optional)
Instructions
- Bring the water to a gentle simmer. Add instant dashi granules and stir until dissolved.
- Reduce heat to low. Add the cubed tofu and dried wakame. Simmer lightly for 1–2 minutes.
- Place the miso paste in a small bowl or ladle. Add a bit of hot broth and whisk until completely smooth. Pour the dissolved miso mixture back into the pot. Stir gently. Do not boil after adding miso.
- Turn off the heat. Add the sliced green onions. Taste the soup and add a little soy sauce if you need more saltiness.
- Ladle into bowls and serve warm.
Notes
- Boiling the soup after adding miso destroys the flavor and probiotics in the paste. Keep the heat low.
- Wakame seaweed expands significantly when rehydrated.
- Miso paste varies in saltiness; always taste before adding extra soy sauce.
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 60
- Sugar: 1
- Sodium: 450
- Fat: 2
- Saturated Fat: 0.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 5
- Cholesterol: 0
Keywords: Miso Soup, 10-Minute Soup, Quick Soup, Japanese Soup, Dashi, Tofu, Wakame, Healthy Soup, Comfort Soup