How To Make Miso Soup With Seaweed
Whip up a miso soup with seaweed to feel warm during the cold season! This dish offers Japanese flavors with soft tofu for additional taste.
Ingredients
- 3 cups dashi soup stock
- 3 tbsp miso
- 5 oz soft tofu , packaged
- 1 tsp dried wakame seaweed
- ½ cup leeks , or green onions, chopped, or more
Instructions
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Pour dashi soup stock into a pot and place it over high heat.
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Once dashi stock comes to a boil, turn the heat down to low. Stir in and dissolve the miso.
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Cut tofu into ¾-inch cubes and cut wakame seaweed into about ¾-inch square; then put them into the soup. Avoid crumbling the tofu by sliding it into the pot directly from the cutting board.
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Turn off the heat once the tofu starts to move but before they start to float.
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Serve in a soup bowl. Top with chopped onions.
Recipe Notes
- Use 3 cups of water if you use a dashi-added miso.
- Ingredients that cook fast (tofu, wakame seaweed, lettuce, and thinly sliced leeks) are added after the miso is dissolved into the dashi.
- Ingredients that cook slowly are cooked in dashi until they are soft, then miso is dissolved into the pot.
- Put some time in between each ingredient when cooking several ingredients with different textures.
Nutrition
- Sugar: 2g
- :
- Calcium: 151mg
- Calories: 122kcal
- Carbohydrates: 9g
- Fat: 5g
- Fiber: 2g
- Iron: 2mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 2g
- Potassium: 272mg
- Protein: 11g
- Saturated Fat: 1g
- Sodium: 1415mg
- Vitamin A: 272IU
- Vitamin C: 2mg
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