Description
A delicate and nourishing traditional Japanese miso soup featuring kombu and wakame seaweed, silken tofu, and green onions. This easy-to-make soup delivers umami-rich broth subtly flavored with white miso paste and seasoned with tamari for a comforting and healthy starter.
Ingredients
Scale
Broth and Seaweed
- 1 (3-inch) piece kombu
- 4 cups water
- 3 tablespoons wakame dried seaweed
Soup Additions
- 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 clean it. Place kombu in a medium pot with 4 cups of water and gently simmer for 10 minutes, taking care not to let it boil to avoid bitterness in the broth.
- Rehydrate Wakame: Soak the dried wakame seaweed in a small bowl of warm water for at least 5 minutes until rehydrated and softened.
- Mix Miso Paste: Remove the kombu from the broth. In a small bowl, combine the white miso paste with some hot broth and stir until smooth, then stir the miso mixture back into the pot with the broth.
- Add Soup Ingredients: Drain the soaked wakame and add it to the soup along with the chopped green onions and cubed silken tofu. Simmer gently over very low heat for 1 to 2 minutes to warm through without boiling.
- Season and Serve: Taste the soup and season with tamari as desired. Serve the miso soup hot as a light appetizer or accompaniment.
Notes
- Do not boil the kombu broth, as boiling can impart bitterness.
- Silken tofu is delicate; add it at the end to prevent crumbling.
- Adjust tamari seasoning gradually to avoid over-salting.
- For vegetarian or vegan diets, ensure tamari is gluten-free and vegan-certified.
- This soup is best served fresh but can be gently reheated without boiling.
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 1 g
- Sodium: 650 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: 4 g
- Cholesterol: 0 mg
