Miso Soup
Comforting dashi broth with white miso, tofu, wakame seaweed, and scallions.
- prep 5 min
- cook 10 min
- total 15 min
- serves 4
- intermediate
- Japan
Ingredients
- 800 ml dashi stock
- 3 tbsp white miso paste
- 200 g silken tofu
- 5 g wakame seaweed
- 2 scallions
Steps
- Heat dashi to a gentle simmer.
- Soak wakame in water 5 minutes, drain.
- Cube tofu, add to broth with wakame.
- Dissolve miso paste in a ladle of broth, stir back in.
- Serve topped with sliced scallions.
- Never boil after adding miso.
≈ 80 kcal · 6 g protein · 8 g carbs · 3 g fat — per serving, estimate