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Miso Soup

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Cook Time

25 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Breakfast
Lunch
Dinner

A classic Japanese soup made with miso paste, seaweed, and tofu, offering a warm, umami-rich experience perfect for any meal or season.

Ingredients

Nutrition

Per Serving

110 Kcal
Calories
8 g
Protein
720 Mg
Sodium
2 Mg
Iron
70 Mcg
Iodine

Directions

Step 1

In a medium pot, bring water to a gentle boil over medium heat.

Step 2

Add dashi powder to the boiling water and stir well to dissolve completely.

Step 3

Reduce the heat to low. In a small bowl, mix miso paste with a few spoonfuls of hot dashi to create a smooth slurry.

Step 4

Slowly stir the miso slurry back into the pot. Do not boil after adding miso.

Step 5

Dice the tofu into small cubes and gently add to the soup.

Step 6

Slice spring onions and add them into the pot along with soy sauce.

Step 7

Add seaweed and let it rehydrate in the soup for 2–3 minutes.

Step 8

Add cleaned and trimmed enoki mushrooms to the soup.

Step 9

Let everything simmer on low heat for 5–7 minutes without boiling.

Step 10

Turn off the heat and let the soup rest for a minute before serving warm.

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