MISO SOUP WITH TOFU AND SEAWEED

MISO SOUP WITH TOFU AND SEAWEED

This classic Miso Soup with Tofu and Seaweed is a warm and comforting dish, perfect for a quick and healthy meal. Made with a miso paste and water base, it features soft tofu cubes, dried seaweed, and fresh green onions for added texture and flavour. A hint of soy sauce complements the Miso’s umami, while the tofu and seaweed provide a protein-rich, nutritious balance. Whether enjoyed as a light lunch or starter, this easy-to-make soup is satisfying and wholesome, offering a delicious taste of Japanese cuisine.

RECIPE CATEGORY

Lunch, Dinner, Snack, Entrée, Appetiser

SERVING SIZE

1

CUISINE

Japanese, Asian

PREPARATION / TECHNIQUES

Boil, Simmer, No-Cook, Quick & Easy

OCCASION / HOLIDAY

Lunch, Dinner, Light Meal, Healthy Eating, Asian-Inspired, Winter, Quick Meal

SPECIAL CONSIDERATION / DIETARY CONCERNS

Healthy, Low Fat, Low Sodium, Vegan, Vegetarian, Wheat / Gluten-Free, High Protein

DISH TYPE

Soup, Entrée, Appetiser, Side

INGREDIENTS FOR MISO SOUP WITH TOFU AND SEAWEED

• 1 tbsp miso paste

• 1 cup water

• 1/4 cup tofu, cubed

• 1 tbsp dried seaweed

• 1/4 cup green onions, sliced

• 1/2 tbsp soy sauce

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 90 kcal

• Protein: 6g

• Carbohydrates: 6g

• Fat: 4g

• Fibre: 2g

• Sodium: 800mg

• Iron: 10% of DV

• Calcium: 8% of DV

PREPARATION FOR MISO SOUP WITH TOFU AND SEAWEED

1. Prepare the Miso Base: Bring 1 cup of water to a simmer over medium heat in a small saucepan. Once simmering, reduce the heat to low.

2. Add Miso Paste: Stir in 1 tbsp of miso paste, whisking until it fully dissolves into the water, creating a smooth broth.

3. Add Tofu and Seaweed: Gently stir in the cubed tofu and dried seaweed. Allow the tofu to warm through and the seaweed to rehydrate, simmering for 2-3 minutes.

4. Season the Soup: Stir in soy sauce and green onions, and add salt and pepper to taste. Let the flavours meld together for 1-2 minutes.

5. Serve: Remove from heat and ladle the soup into a bowl. Garnish with extra green onions if desired, and serve immediately.

PREP TIME

5 minutes

COOKING TIME

7 minutes

TIPS FOR MISO SOUP WITH TOFU AND SEAWEED

• Avoid boiling the Miso once added to preserve its delicate flavour and health benefits.

• Use silken tofu for a softer texture or firm tofu for a heartier bite.

• Add a few drops of sesame oil or a sprinkle of toasted seeds before serving.

VARIATIONS

• Mushroom Miso Soup: Add sliced shiitake mushrooms for an earthy flavour.

• Protein Boost: Add cooked chicken or shrimp for a non-vegetarian option.

• Spicy Twist: Stir in a dash of sriracha or red pepper flakes for some heat.

PREPPING AND STORAGE

• Fridge: Store leftover soup in an airtight container in the refrigerator for up to 2 days.

• Freezing: Not recommended, as tofu and seaweed lose their texture when frozen.