Miso Soup

Name: Miso Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 cups dashi stock (or vegetable broth for vegetarian); 4 tbsp white miso paste; 8 oz silken tofu, cubed; 2 tbsp dried wakame seaweed, rehydrated; 2 green onions, thinly sliced; 1/2 cup water (for rehydrating wakame)

A traditional Japanese soup made with savory miso paste, soft tofu, wakame seaweed, and green onions. This comforting soup is light yet satisfying, perfect as a starter or side dish.

25 minEasyServes 4120 cal/serving

JapaneseSoupStovetopVegetarianLow CarbDairy-FreeNightshade-FreeCorn-Free

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Ingredients

4 cups dashi stock (or vegetable broth for vegetarian)
4 tbsp white miso paste
8 oz silken tofu, cubed
2 tbsp dried wakame seaweed, rehydrated
2 green onions, thinly sliced
1/2 cup water (for rehydrating wakame)

Instructions

1

Place the 2 tbsp rehydrated dried wakame seaweed in a small bowl with cold 1/2 cup water (for rehydrating wakame) and soak for 5-10 minutes until rehydrated. Drain and set aside.
2

In a medium saucepan, bring the 4 cups dashi stock (or vegetable broth for vegetarian) to a simmer over medium heat. Be careful not to let it boil.
3

Reduce the heat to low. Take about 1/2 cup of the hot dashi and place it in a small bowl.
4

Add the 4 tbsp white miso paste to the small bowl and whisk until completely dissolved with no lumps.
5

Pour the miso mixture back into the saucepan with the remaining dashi and stir gently to combine. Keep the soup at a low temperature, do not boil as this will destroy the beneficial enzymes in the miso.
6

Add the 8 oz cubed silken tofu and rehydrated wakame to the soup and simmer gently for 2-3 minutes, just until heated through.
7

Remove from heat and ladle into serving bowls.
8

Garnish with 2 thinly sliced green onions and serve immediately.

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Questions

How do I know when Miso Soup is done?

Go by the cues in the method rather than the clock. Step 6: cook until heated through.

What can I use instead of miso in Miso Soup?

The entry for Miso Soup calls for 4 tbsp white miso paste. In its place: There is no exact match. For the salt and savor, use soy sauce at about half the volume, or tahini with a little soy sauce for body.

Is Miso Soup low-carb?

A serving of Miso Soup carries 6 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 30 percent of the budget; against a moderate 100 g low-carb day it is 6 percent.

Does Miso Soup contain soy?

Yes: 4 tbsp white miso paste and 8 oz silken tofu, cubed. The full allergen list for this entry is soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Miso Soup keep?

Refrigerate Miso Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

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