Miso Soup with Tofu
A quick, comforting miso soup with silken tofu, wakame seaweed and scallions, made with a simple kombu broth.
- Servings
- 4
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
Ingredients
Equipment
- Medium saucepan
Instructions
Put the water and kombu in the saucepan and heat slowly over medium-low until small bubbles appear, 10 minutes. Remove the kombu just before it boils.
Soak the wakame in a small bowl of warm water until it unfolds, 5 minutes, then drain.
Turn the heat to low. Put the miso in a ladle or small bowl, add a little of the hot broth and stir until smooth, then stir it into the pot. Don’t let the soup boil once the miso is in.
Add the tofu and wakame and warm through for 1–2 minutes. Ladle into bowls and top with green onions.
Notes
- Traditional miso soup uses dashi made with bonito flakes (fish). This kombu broth keeps it vegan; dashi powder is a quick non-vegan alternative.
- Miso varies in saltiness; start with less and add more to taste.
My notes
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Nutrition estimate
- Calories
- 55
- Protein
- 4 g
- Carbs
- 5 g
- Fat
- 2 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
