Miso Soup with Tofu and Seaweed
A delicate and savory soup featuring tofu and seaweed, enriched with the umami depth of miso. Perfect for a soothing meal at any time of day.
Prep time: 5 minutesCook time: 10 minutesServes: 4
Ingredients
4 cups water
1/4 cup miso paste
1/2 block firm tofu, cut into cubes
1/4 cup dried wakame seaweed
2 tablespoons soy sauce
1 teaspoon dashi granules
2 green onions, sliced
1 tablespoon sesame oil
Instructions
1. In a medium saucepan, bring 4 cups of water to a gentle simmer.
2. Add the dashi granules and stir until dissolved.
3. Stir in the miso paste until completely blended with the broth.
4. Add the cubed tofu and seaweed, allowing them to simmer for 5 minutes until the seaweed rehydrates.
5. Stir in the soy sauce and sesame oil for added flavor.
6. Remove from heat and garnish with sliced green onions before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
