How To Make Miso Soup
Miso Soup is a quintessential part of Japanese cuisine that is not only delicious, but simple to make. Here, we're using red miso paste, which adds a rich umami flavor. The resulting broth, enhanced with hondashi powder and nori, is both savory and slightly sweet. A perfect light starter to any Japanese-inspired meal. Gluten-free, dairy-free.
Servings: 2 servings
Calories: 154kcal
Ingredients
- 4 cups water
- 1 tsp hondashi powder
- ¼ cup seaweed, broken into small pieces
- 8 oz soft tofu, drained and cut into ½-inch cubes
- 3 Tbsp red miso paste, white miso and yellow miso also work!
- 3 green onions, thinly sliced
- Hot chili oil, optional, for serving
Optional garnishes
- Toasted sesame seeds
- Watercress or microgreens
- Sesame oil
Instructions
- Make the broth. Place 4 cups of water in a large pot, then bring to a rapid boil. Add 1 tsp hondashi powder, ¼ cup crumbled seaweed, and 8oz cubed tofu. Stir well. Allow the soup to come back up to a boil, then lower the heat to a simmer and cook for 5 minutes.
- Add the miso paste. Turn off the heat. Place 3 Tbsp of miso paste in a fine mesh sieve, then lower that into the soup. Use a spatula or small whisk to help dissolve the miso paste into the water (then remove the strainer). Finish with thinly sliced green onions, then enjoy warm with a little hot chili oil spooned on top!
Notes
- Gluten-free: check labels on miso paste and chili oil to ensure they are gluten-free.
- Make sure you add the miso paste only after removed from the heat or you’ll kill the good-for-you fermented bacteria.
- For added flavor, you can season with soy sauce or tamari.
Nutrition
Calories: 154kcal | Carbohydrates: 11g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 1.244mg | Potassium: 108mg | Fiber: 3g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 3mg | Calcium: 185mg | Iron: 2mg
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