MISO SOUP

MISO SOUP

Miso soup is a versatile dish, especially from Japanese cuisine; it is easy to prepare, wholesome, and suitable for a light lunch or dinner starter. With ingredients made primarily from miso paste, tofu, and natural seaweed (wakame), it is full of savoury umami flavour. The addition of green onions and a splash of soy sauce enhances its depth and complexity. Tofu adds protein and makes it both filling as well as healthy. Of course, due to the few ingredients and the low cooking time, miso soup is also a comforting meal that is easily prepared. Whether you are looking for a light snack or portioned side dish to complement a larger meal, miso soup is it-super tasty and wholesome.

RECIPE CATEGORY

Lunch, Dinner, Appetisers, Soup / Stew

SERVING SIZE

1

CUISINE

Japanese

PREPARATION / TECHNIQUES

Simmer, No-Cook, One-Pot Wonders

OCCASION / HOLIDAY

Spring, Summer, Fall, Winter, Family Dinner, New Year’s Eve, Party

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegan, Vegetarian, Gluten-Free (with gluten-free soy sauce), Low Fat, Quick & Easy, Healthy

DISH TYPE

Soup / Stew

INGREDIENTS

• 1 tbsp miso paste
• 1 cup water
• ¼ cup tofu, cubes
• 1 tbsp seaweed (wakame)
• ¼ cup green onions, sliced
• ½ tbsp soy sauce
• Salt (optional)

Full Nutritional Information (Per Serving)

• Calories: 90
• Protein: 5g
• Fat: 3g
• Carbohydrates: 10g
• Fibre: 1g
• Sodium: 700mg

PREPARATION of miso soup

• Prepare the Wakame: Soak seaweed in a small bowl with warm water for 5 minutes. Drain and let sit.
• Heat the water: Place 1 cup of water in a small saucepan, put it over medium heat, and bring it to a simmer.
• Add Miso and Soy Sauce: Add miso paste and soya sauce. Mix in a bowl and whisk until the miso paste dissolves completely.
• Add the tofu and seaweed: Cube the tofu and add dehydrated or instant seaweed into the broth. Simmer for 2-3 minutes till tofu is warm through.
• Finish with green onions: Turn off the heat. Stir in chopped green onions. Season to taste with salt, if desired.
• Serve: Ladle Miso soup into a bowl. Serve hot, piping, as a single-course offering or on the side to your favourite Japanese dishes.

PREP TIME

5 minutes

COOKING TIME

5 minutes

TIPS

• Avoid boiling the miso paste, as high heat can kill its beneficial probiotics. Always dissolve miso in warm but not boiling water.
• For a more robust flavour, add a dash of dashi (Japanese soup stock) or kombu (dried seaweed) to the broth before adding the miso paste.
• You can use firm or silken tofu based on your texture preference, though silken tofu offers a softer bite.

VARIATIONS

• Add ¼ cup of cooked mushrooms like shiitake or enoki for extra depth and texture.
• For a spicier version, stir in a pinch of red pepper or a drizzle of chilli oil.
• Swap out regular soy sauce with tamari to make the dish gluten-free.
• Incorporate other vegetables such as spinach, bok choy, or daikon radish for added nutrition.

PREPPING AND STORAGE

• Fridge: You can refrigerate the leftover soup for up to 2 days. Heat over the stovetop. Be gentle.
• Freezing: It’s possible to freeze the soup, but it’s better frozen without tofu and green onions. Add fresh tofu and green onions upon reheating.