Description
A traditional Japanese miso soup made with flavorful kombu broth, rehydrated wakame seaweed, silken tofu, and green onions, seasoned with white miso paste and tamari for a warm, comforting, and umami-rich starter or light meal.
Ingredients
Scale
Broth Ingredients
- 1 (3-inch) piece kombu
- 4 cups water
Soup Ingredients
- 3 tablespoons dried wakame seaweed
- 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 to remove any debris. Place it in a medium pot with 4 cups of water and gently simmer for 10 minutes, ensuring the water does not boil to avoid bitterness in the broth.
- Soak Wakame: Place the dried wakame seaweed in a small bowl with warm water and let it soak for at least 5 minutes to rehydrate and expand.
- Add Miso Paste: Remove the kombu from the pot. In a small bowl, mix the white miso paste with a ladle of hot broth until smooth to prevent clumps, then stir this mixture back into the pot.
- Combine Soup Ingredients: Drain the wakame and add it to the pot along with the chopped green onions and silken tofu cubes. Simmer the soup over very low heat for 1 to 2 minutes to heat ingredients through without boiling, preserving flavor and texture.
- Season and Serve: Taste the soup and season with tamari according to your preference. Serve hot for a nourishing and savory miso soup experience.
Notes
- Do not boil the kombu broth to avoid a bitter taste.
- Silken tofu is best used for its delicate texture.
- Tamari is a gluten-free soy sauce alternative for seasoning.
- Adjust miso paste quantity based on desired saltiness and umami intensity.
- This soup is best consumed fresh, as reheating can change the flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
