Easy Miso-Style Soup
A comforting soup inspired by the miso soup from my favourite Japanese restaurant.
Servings: 6 servings
Ingredients
- 6 cups mushroom stock or seafood stock, vegetable stock, or instasnt dashi broth diluted with water
- ⅔ cup firm tofu cut into small squares
- ¼ cup white miso paste plus a few tablespoons extra
- 1 green onion thinly sliced
- 1 sheet roasted seaweed optional
Instructions
- In a small saucepan, bring the stock to a boil.
- Add tofu cubes and reduce heat to a gentle simmer.
- Meanwhile, place ¼ cup of miso in a medium bowl. Add ¼ cup of warm broth from the pot to the bowl, and stir with a spoon to liquify the miso paste.
- Remove the saucepan from heat, and skim off any residue (white foam) that may have formed on the surface of the broth.
- Stir in the liquified miso paste into the broth to combine. Taste the broth. If you find it needs more flavour, you can add more miso to the soup one tablespoon at a time.
- Ladle the soup into bowls and garnish with green onion and roasted seaweed, if desired.
Notes
Tips:
- Buy organic miso paste if possible (usually found in the refrigerator section of your grocery)
- If using Hondashi instant dashi, use 1 teaspoon of granules to 2 cups of water. Adjust to taste.
- You can try making this soup with chicken stock, however, it will taste more like chicken soup than traditional miso soup. Recipe adapted from: https://www.bonappetit.com/recipe/elemental-miso-soup
Nutrition
Calories: 79kcal | Carbohydrates: 4g | Protein: 8g | Fat: 2g | Sodium: 1214mg | Potassium: 287mg | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 0.4mg | Calcium: 89mg | Iron: 1.1mg
