Miso Soup
Ingredients:
- 4 cups vegetable broth or kombu dashi
- 3 tbsp white or yellow miso paste
- 1 block (14 oz) soft or silken tofu, cubed
- 2 sheets nori, cut into thin strips (or 2 tbsp dried wakame, rehydrated)
- 2 green onions, thinly sliced
- 1 tsp soy sauce (optional)
Equipments:
Features:
20 minutes or less
Grain-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Whisk the miso into a small ladle of broth first before returning it to the pot — adding miso paste directly to the full pot makes it hard to dissolve evenly. Once it's in, keep the heat gentle; boiling miso destroys some of its flavor and beneficial cultures.
Instructions:
- Warm the Broth: Heat the vegetable broth in a pot over medium heat until warm but not boiling.
- Dissolve the Miso: Ladle a small amount of the hot broth into a bowl and whisk in the miso paste until fully dissolved.
- Combine: Pour the miso mixture back into the pot and stir to combine.
- Add the Tofu: Add the tofu cubes and wakame (if using), and warm through gently for 2-3 minutes without letting it boil.
- Season: Stir in soy sauce, if using, for extra depth.
- Garnish & Serve: Ladle into bowls, top with nori strips and green onions, and serve immediately.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly.
Tips: Let the soup simmer, not boil, so the flavors develop without breaking down delicate vegetables.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months; reheat gently on the stove.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
A few ingredients do most of the work in this recipe. The white or yellow miso paste adds deep, salty umami complexity. The block soft or silken tofu provides protein and soaks up the surrounding flavors. The soy sauce adds savory, umami depth.
Miso Soup
Ingredients:
- 4 cups vegetable broth or kombu dashi
- 3 tbsp white or yellow miso paste
- 1 block (14 oz) soft or silken tofu, cubed
- 2 sheets nori, cut into thin strips (or 2 tbsp dried wakame, rehydrated)
- 2 green onions, thinly sliced
- 1 tsp soy sauce (optional)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The white or yellow miso paste adds deep, salty umami complexity. The block soft or silken tofu provides protein and soaks up the surrounding flavors. The soy sauce adds savory, umami depth.
Prep:
Whisk the miso into a small ladle of broth first before returning it to the pot — adding miso paste directly to the full pot makes it hard to dissolve evenly. Once it's in, keep the heat gentle; boiling miso destroys some of its flavor and beneficial cultures.
Instructions:
- Warm the Broth: Heat the vegetable broth in a pot over medium heat until warm but not boiling.
- Dissolve the Miso: Ladle a small amount of the hot broth into a bowl and whisk in the miso paste until fully dissolved.
- Combine: Pour the miso mixture back into the pot and stir to combine.
- Add the Tofu: Add the tofu cubes and wakame (if using), and warm through gently for 2-3 minutes without letting it boil.
- Season: Stir in soy sauce, if using, for extra depth.
- Garnish & Serve: Ladle into bowls, top with nori strips and green onions, and serve immediately.
