Description
A traditional Japanese miso soup featuring kombu seaweed broth, wakame, silken tofu, and green onions, seasoned with white miso paste and tamari for a comforting and umami-rich starter or light meal.
Ingredients
Scale
Broth Ingredients
- 1 (3-inch) piece kombu
- 4 cups water
Soup Ingredients
- 3 tablespoons wakame dried seaweed
- ¼ cup white miso paste
- ⅓ cup chopped green onion
- 6 ounces silken tofu, cubed
- Tamari, to taste
Instructions
- Prepare Kombu Broth: Gently rinse the kombu piece to remove any surface debris. Place it in a medium pot with 4 cups of water and gently simmer for 10 minutes without letting it boil, to avoid bitterness in the broth.
- Rehydrate Wakame: Soak the dried wakame seaweed in a small bowl of warm water for at least 5 minutes until it expands and softens.
- Add Miso Paste: Remove the kombu from the pot. In a small bowl, combine the white miso paste with some of the hot broth and stir until smooth. Then, stir this miso mixture back into the soup pot.
- Finish Soup: Drain the wakame and add it to the soup along with the chopped green onions and cubed silken tofu. Simmer the soup gently over very low heat for 1 to 2 minutes to warm through without boiling.
- Season and Serve: Taste the soup and season with tamari to your preference. Serve hot as an authentic and comforting miso soup.
Notes
- Do not boil the soup after adding miso paste to preserve the delicate flavor and beneficial probiotics.
- Silken tofu is preferred for its soft texture that blends well with the broth.
- Use tamari instead of soy sauce for a gluten-free option.
- You can adjust the amount of wakame and tofu to your liking.
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
