A classic Japanese soup made with miso paste, seaweed, and tofu, offering a warm, umami-rich experience perfect for any meal or season.
Miso Soup
0 out of 5 stars (based on 0 reviews)
Cook Time
25 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Miso Paste – 3 Tbsp
- Tofu – 200 Grams
- Seaweed – 2 Tbsp
- Spring Onion – 3 Stalks
- Soy Sauce – 1 Tbsp
- Dashi Powder – 2 Tsp
- Water – 4 Cups
- Enoki Mushroom – 100 Grams
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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