Homemade Miso Soup Recipe
This simple and nourishing miso soup is packed with umami flavor. Ready in just 20 minutes, it's a perfect starter, side dish, or light meal.
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Servings: 4
Calories: 64kcal
Ingredients
- 1 piece (3-inch) kombu
- 4 cups water
- 3 tbsp wakame (dried seaweed)
- ¼ cup white miso paste (shiro miso)
- ⅓ cup chopped green onions
- 6 oz silken tofu, cubed
- Tamari, to taste
Instructions
Make the Dashi
- Rinse the kombu and place it in a medium pot with water.
- Heat over low and gently simmer for 10 minutes. Do not let it boil, as this can make the broth bitter.
- Remove and discard the kombu.
Rehydrate the Wakame
- Place the wakame in a small bowl and cover with warm water.
- Let it sit for 5 minutes—it will expand significantly! Drain and set aside.
Add the Miso Paste
- In a small bowl, whisk the miso paste with a ladle of hot dashi until smooth.
- Stir the miso mixture back into the soup to ensure even distribution.
Assemble the Soup
- Add the tofu, green onions, and rehydrated wakame to the pot.
- Simmer on low heat for 1–2 minutes, just until warmed through.
Serve & Enjoy
- Season with tamari to taste.
- Serve hot and enjoy as a side dish, appetizer, or light meal.
Nutrition
Calories: 64kcal | Carbohydrates: 6g | Protein: 5g | Fat: 3g | Sodium: 834mg | Fiber: 2g | Sugar: 1g
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