A traditional Japanese soup with tofu, seaweed, and scallions in a savory miso broth.
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Difficulty
Easy
Skills Required
None
Ingredients & Nutrition
80 kcal
Calories
6g
Protein
3g
Fat
8g
Carbs
1g
Fiber
2g
Sugar
650mg
Sodium
- 4 cups Water
- 1 tsp Dashi Granules
- 3-4 tbsp Miso Paste
- 1/2 block, cubed Tofu
- 1 tbsp Dried Wakame Seaweed
- 2, thinly sliced Scallions
Equipment Needed
Let AI Suggest Variations
- Add sliced mushrooms or daikon radish.
- Stir in a beaten egg for a "miso egg drop soup".
- Use different types of miso (white, red, mixed) for varying flavor intensity.
- Add a dash of sesame oil before serving.
Instructions:
1. In a saucepan, bring water and dashi granules to a boil.
2. Reduce heat to low. In a small bowl, whisk miso paste with a little of the hot dashi broth until smooth, then stir it into the pot.
3. Add tofu and wakame. Heat through for a minute, but do not boil.
4. Serve immediately, garnished with scallions.