Miso Soup Recipe
Learn how to make authentic Japanese Miso Soup at home! Packed with savory, umami flavor and tender tofu, this delicious soup is quick and easy to make and the perfect side dish, snack, or appetizer.
Servings: 4 servings
Ingredients
- 4 cups water
- ½ cup Bonito fish flakes
- 4-8 ounces firm tofu cut into 1-inch pieces
- ½ cup Wakame seaweed chopped
- ¼ cup miso paste plus more if needed
- fresh green onions sliced
Instructions
- Boil the water in a medium pot set over medium heat then add the bonito flakes and turn the heat off.
- Let it sit for 15 minutes then strain out the bonito flakes using a handled mesh sieve or strainer and discard.
- Add the tofu and seaweed to the pot and stir gently. Set the heat to medium and bring it to a simmer.
- Whisk ¼ cup of the broth with the miso paste in a medium bowl, adding more as needed until no lumps remain.
- Pour the mix into the soup and continue simmering for another 5 minutes (do not boil), stirring often so that the miso doesn’t settle to the bottom
- Serve with freshly sliced green onions if desired.
Notes
- Miso Soup is best served immediately but can be stored in airtight containers in the refrigerator for up to 2-3 days.
- In order to preserve its flavor and aroma, never boil miso soup.
- Add extras: Fresh greens like kale, chard, or bok choy. You can even add mushrooms and shrimp.
Nutrition
Calories: 156kcal | Carbohydrates: 5g | Protein: 24g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 733mg | Potassium: 292mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Calcium: 52mg | Iron: 1mg
