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Ranis

Miso Soup with Tofu and Seaweed: A Simple Recipe!

A simple and delicious recipe for Miso Soup with Tofu and Seaweed, perfect for a light meal or appetizer.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Soup
Cuisine: Japanese
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups water
  • 1 tablespoon miso paste white or yellow
  • 1/2 cup firm tofu diced
  • 1/4 cup dried seaweed wakame, rehydrated
  • 2 green onions sliced
  • 1 teaspoon soy sauce optional
  • 1 teaspoon sesame oil optional

Method
 

  1. In a medium saucepan, bring the water to a gentle boil over medium heat.
  2. Reduce the heat to low and whisk in the miso paste until fully dissolved.
  3. Add the diced tofu and rehydrated seaweed to the pot. Simmer for about 5 minutes to heat the tofu and allow the flavors to meld.
  4. Stir in the sliced green onions and soy sauce, if using. Cook for an additional minute.
  5. Remove from heat and drizzle with sesame oil, if desired. Serve warm.

Nutrition

Serving: 1bowlCalories: 80kcalCarbohydrates: 5gProtein: 6gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 3.5gSodium: 500mgFiber: 1gSugar: 1g

Notes

  • For a heartier soup, add sliced mushrooms or spinach during the simmering step.
  • Experiment with different types of miso paste for varying flavors; red miso will give a stronger taste compared to white or yellow.

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