Miso Soup
Japanese miso soup is a delicious side dish that perfectly complements a variety of meals! It is rich in umami, packed with nutritious ingredients, and super simple to make at home.
Servings: 4 servings
Calories: 83kcal
Ingredients
- 1 ½ cup sliced mushrooms stems removed
- 4 cups dashi instant or homemade
- 1 green onion sliced
- 1 package silken tofu (firm) cut into cubes
- 1 ½ tablespoons wakame
- 4 tablespoons miso paste white or brown
Instructions
- Place the mushrooms and dashi in a pot. Cover the pot, bring the soup to a boil, then reduce it to a simmer. Let the soup simmer for around 2-3 minutes.1 ½ cup sliced mushrooms, 4 cups dashi
- In the meantime, place the dried wakame in a bowl with warm water to let it rehydrate. Then drain and set aside.
- Now add the green onion, cubed silken tofu, and soaked wakame to the soup. Let everything simmer for 1-2 minutes until warmed up. Then lower the heat or turn it off completely so the soup doesn't boil or simmer.1 green onion, 1 package silken tofu (firm), 1 ½ tablespoons wakame
- Next, place the miso paste in a fine mesh strainer. Dissolve the miso paste in the soup by holding it slightly in the pot and stirring with a small spoon. Be sure to catch the grainy parts with the fine mesh strainer and discard them. Enjoy!4 tablespoons miso paste
Notes
- Don't bring the soup to a boil after you added the miso paste as it will make the miso paste lose its flavor.
Nutrition
Serving: 1serving | Calories: 83kcal | Carbohydrates: 7g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 1429mg | Potassium: 370mg | Fiber: 1g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg