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.
Pour dashi soup stock into a pot and place it over high heat.
Once dashi stock comes to a boil, turn the heat down to low. Stir in and dissolve the miso.
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.
Turn off the heat once the tofu starts to move but before they start to float.
Serve in a soup bowl. Top with chopped onions.
- 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.
- 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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