Miso Soup

Name: Miso Soup
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 l Water; 1 piece of Kombu, about 10 cm, ~10 g; 20g Katsuobushi, bonito flakes; 4 tbsp Shiro Miso, about 60 g; 200g Tofu (Silken), cut into 1 cm cubes; 1 tbsp Dried Wakame, about 5 g, rehydrated; 2 Scallions, thinly sliced

Light, savory and deeply comforting, this classic miso soup begins with a clear dashi broth and finishes with silky tofu, tender wakame and bright scallions. It’s an elegant, quick starter or a soothing bowl any time you need something warm and restorative. The mellow sweetness of white miso makes the broth smooth and approachable, while bonito and kombu give it that unmistakable umami depth.

Light, savory and deeply comforting, this classic miso soup begins with a clear dashi broth and finishes with silky tofu, tender w... Show more

Traditional Japanese Recipe

Health Grade

A- · Excellent

Rating

4.5

Time

25 min

Price

0,41 €

Calories

65 kcal

low calorie

quick

easy

one pot

Method

Prep the toppings

Cut the Tofu into 1 cm cubes and thinly slice the Scallion. Keep both ready for the finish.

Build the dashi

Pour 1 liter of Water into a medium saucepan and add Kombu. Warm it over medium-low until the surface is just about to ripple; do not let it boil. Remove the kombu, add Katsuobushi, simmer gently for 2 minutes, then turn off the heat and let it steep for 5 minutes before straining.

Stir in the miso

Ladle a little hot dashi into a small bowl and whisk in Shiro Miso until completely smooth. Stir that mixture back into the pot and keep the soup hot over the lowest heat, without boiling.

Warm the soup

Stir in Dried Wakame and the tofu cubes, then warm the soup gently for 1 minute until the wakame softens and the tofu is heated through. Keep the pot at a bare simmer so the broth stays clean and delicate.

Ladle and serve

Ladle the soup into warm bowls and finish with the sliced Scallion on top. Serve immediately while the broth is hot and fragrant.

Ingredients

Method

For 4 servings

Adjust servings

For the dashi (stock)

1 l Water
1 piece of Kombu, about 10 cm, ~10 g
20g Katsuobushi, bonito flakes

For the soup

4 tbsp Shiro Miso, about 60 g
200g Tofu (Silken), cut into 1 cm cubes
1 tbsp Dried Wakame, about 5 g, rehydrated
2 Scallions, thinly sliced

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

65 kcal

3% of Daily kcal

Protein

5.1 g

10% RDI

Fat

2.4 g

0.4g sat fat

Carbs

5.7 g

2% RDI

Sugar

1.4 g

3% RDI

Fiber

1.3 g

4% RDI

Salt

0.6 g

13% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A- · 8.2 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For the dashi (stock)

1 l Water
1 piece of Kombu, about 10 cm, ~10 g
20g Katsuobushi, bonito flakes

For the soup

4 tbsp Shiro Miso, about 60 g
200g Tofu (Silken), cut into 1 cm cubes
1 tbsp Dried Wakame, about 5 g, rehydrated
2 Scallions, thinly sliced

🧂 Plus ~1g of salt

Miso Soup

Method

Prep the toppings

Build the dashi

Stir in the miso

Warm the soup

Ladle and serve

Ingredients

Method

For the dashi (stock)

For the soup

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the dashi (stock)

For the soup

You might also like