Simple miso soup is a traditional Japanese restaurant-style miso. It is delicious as part of a Japanese meal or as a warming after school snack. It is so quick and easy to make that I even make it when we buy takeout sushi!
PrintSimple Miso Soup
Looking for a traditional Japanses restaurant-style miso soup? This vegan miso soup is quick and easy to make. It has a dashi (seaweed) broth and tofu.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 4-6 1x
- Category: Soup
- Cuisine: Japanese
Scale
Ingredients
- 4 cups water
- 2 large piece of dashi kombu (see notes for more info)
- 1/2 cup of tofu cut into 1/4 ” cubes
- 1 tsp dried wakame
- 3 tbsp miso paste
- 1/4 cup chopped spring onions
Instructions
- Bring the water and kombu to a simmer. Simmer for 5 minutes.
- Remove the seaweed from the broth. Add in the tofu and dried wakame. Heat on medium until it’s just starting to simmer – you don’t want to boil the soup a second time.
- Take the pot off the stove to cool slightly while you mix the miso paste.
- Remove 1 cup of broth from the pot. Mix in the miso paste into the cup of broth until its well dissolved.
- Stir the cup of miso and broth back into the cooling soup.
- Garnish with spring onions and serve!
Notes
- Here’s a quick rundown on the unusual ingredients. Dashi Kombu
= a big piece of dried kelp. Wakame
= seaweed flakes, often used in seaweed salad.
- I realize that specialty Japanese ingredients aren’t sitting around in everyone’s pantry. Feel free to replace the kombu and wakame with dulse or kelp. Or if seaweed isn’t your thing, the start with 4 cups of vegetable broth.
- To make a probiotic miso soup use live, fermented miso (affiliate link.) Just stir it in after the soup has cooled slightly.
- Looking for a hearty miso soup? Check out this recipe for a miso noodle soup.
= a big piece of dried kelp. 
= seaweed flakes, often used in seaweed salad.Keywords: probiotic, traditional, simple, easy, quick, vegan, keto, paleo, gluten free, fish free, healthy
Leave a Reply