Miso Soup
This Miso Soup Recipe is an easy, healthy, homemade Japanese classic that you can whip up in just 15 minutes—perfect for cozy weeknights and vegetarian diets.
Ingredients
- 4 cups water
- 1 piece kombu (dried kelp), 4×4-inch (for vegetarian dashi) or 4 cups low-sodium dashi stock (homemade or store-bought)
- ½ cup white or yellow miso paste (try Hikari or Marukome brands)
- 4 oz silken tofu, cut into ½-inch cubes (use extra-firm if you prefer more texture)
- 2 green onions, thinly sliced on the diagonal
- 1 cup baby spinach or baby bok choy, roughly chopped
- 2 tablespoons wakame seaweed, soaked 5 minutes then drained (optional)
- 1 teaspoon toasted sesame oil (optional garnish)
- 1 teaspoon toasted sesame seeds (optional garnish)
Instructions
- In a medium pot, combine water and kombu. Let it steep off-heat for 10 minutes.
- Place pot over medium-low heat until just before simmering. Remove kombu when tiny bubbles appear around edges.
- Pour in store-bought dashi if using and bring back to a gentle simmer.
- Stir in soaked wakame seaweed; it'll plump in seconds.
- Whisk miso paste with warm broth in a small bowl until smooth.
- Stir miso slurry back into the pot over low heat, avoiding boiling.
- Gently add tofu cubes and spinach/bok choy; cook until greens wilt and tofu warms through.
- Taste for seasoning, ladle into bowls, and sprinkle with green onions, sesame seeds, and sesame oil.
Notes
Always avoid boiling miso to retain its probiotic benefits and delicate flavor. Experiment with different variations like shiitake mushrooms or a spicy kick.
Nutrition
Calories: 50kcal
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