Description
A traditional Japanese miso soup made with kombu seaweed broth, rehydrated wakame, silken tofu, and green onions, seasoned with savory white miso paste and tamari. This light and comforting soup is perfect as a starter or a nourishing snack.
Ingredients
Scale
Broth Ingredients
- 1 (3-inch) piece kombu
- 4 cups water
- 3 tablespoons dried wakame seaweed
Soup Ingredients
- 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 under cold water. Place it in a medium pot with 4 cups of water and gently simmer over low heat for 10 minutes, making sure the water does not boil to avoid bitterness in the broth.
- Rehydrate Wakame: Soak the dried wakame in a small bowl of warm water for at least 5 minutes until it softens.
- Mix Miso Paste: Remove the kombu from the pot. In a separate small bowl, blend the white miso paste with some hot broth from the pot until smooth to prevent clumping, then stir this mixture back into the pot.
- Add Ingredients and Simmer: Drain the wakame and add it to the soup along with the chopped green onions and cubed silken tofu. Allow the soup to simmer gently over very low heat for 1 to 2 minutes to combine flavors without boiling.
- Season and Serve: Taste the soup and season with tamari as desired for added saltiness. Serve hot immediately.
Notes
- Do not boil the kombu broth to avoid imparting a bitter taste to the soup.
- Gently heat the soup after adding miso and tofu; overheating miso can diminish its flavor and health benefits.
- Silken tofu is preferred for its smooth texture in miso soup.
- Tamari is a gluten-free soy sauce alternative; adjust seasoning according to taste and dietary needs.
- This recipe serves 4 and can be doubled if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
