MISO SOUP WITH TOFU AND SEAWEED
This classic Miso Soup with Tofu and Seaweed is a warm and comforting dish, perfect for a quick and healthy meal. Made with a miso paste and water base, it features soft tofu cubes, dried seaweed, and fresh green onions for added texture and flavour. A hint of soy sauce complements the Miso’s umami, while the tofu and seaweed provide a protein-rich, nutritious balance. Whether enjoyed as a light lunch or starter, this easy-to-make soup is satisfying and wholesome, offering a delicious taste of Japanese cuisine.
RECIPE CATEGORY
Lunch, Dinner, Snack, Entrée, Appetiser
SERVING SIZE
1
CUISINE
Japanese, Asian
PREPARATION / TECHNIQUES
Boil, Simmer, No-Cook, Quick & Easy
OCCASION / HOLIDAY
Lunch, Dinner, Light Meal, Healthy Eating, Asian-Inspired, Winter, Quick Meal
SPECIAL CONSIDERATION / DIETARY CONCERNS
Healthy, Low Fat, Low Sodium, Vegan, Vegetarian, Wheat / Gluten-Free, High Protein
DISH TYPE
Soup, Entrée, Appetiser, Side
INGREDIENTS FOR MISO SOUP WITH TOFU AND SEAWEED
- 1 tbsp miso paste
- 1 cup water
- 1/4 cup tofu, cubed
- 1 tbsp dried seaweed
- 1/4 cup green onions, sliced
- 1/2 tbsp soy sauce
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 90 kcal
- Protein: 6g
- Carbohydrates: 6g
- Fat: 4g
- Fibre: 2g
- Sodium: 800mg
- Iron: 10% of DV
- Calcium: 8% of DV
PREPARATION FOR MISO SOUP WITH TOFU AND SEAWEED
- Prepare the Miso Base: Bring 1 cup of water to a simmer over medium heat in a small saucepan. Once simmering, reduce the heat to low.
- Add Miso Paste: Stir in 1 tbsp of miso paste, whisking until it fully dissolves into the water, creating a smooth broth.
- Add Tofu and Seaweed: Gently stir in the cubed tofu and dried seaweed. Allow the tofu to warm through and the seaweed to rehydrate, simmering for 2-3 minutes.
- Season the Soup: Stir in soy sauce and green onions, and add salt and pepper to taste. Let the flavours meld together for 1-2 minutes.
- Serve: Remove from heat and ladle the soup into a bowl. Garnish with extra green onions if desired, and serve immediately.
PREP TIME
5 minutes
COOKING TIME
7 minutes
TIPS FOR MISO SOUP WITH TOFU AND SEAWEED
- Avoid boiling the Miso once added to preserve its delicate flavour and health benefits.
- Use silken tofu for a softer texture or firm tofu for a heartier bite.
- Add a few drops of sesame oil or a sprinkle of toasted seeds before serving.
VARIATIONS
- Mushroom Miso Soup: Add sliced shiitake mushrooms for an earthy flavour.
- Protein Boost: Add cooked chicken or shrimp for a non-vegetarian option.
- Spicy Twist: Stir in a dash of sriracha or red pepper flakes for some heat.
PREPPING AND STORAGE
- Fridge: Store leftover soup in an airtight container in the refrigerator for up to 2 days.
- Freezing: Not recommended, as tofu and seaweed lose their texture when frozen.