Description
This homemade miso soup with tofu is a comforting and traditional Japanese dish that’s quick to prepare. Made with miso paste dissolved in hot water or kombu dashi, tender soft tofu, and fresh green onions, it’s garnished with toasted sesame seeds and nori seaweed for an authentic umami flavor. Perfect as a light appetizer or a soothing meal, this soup serves four and comes together in just 10 minutes.
Ingredients
Scale
Soup Base
- 4 cups boiling water
- ¼ cup miso paste (or 4-inch piece kombu for a traditional version)
Add-ins
- 1 cup soft tofu, diced
- ¼ cup green onion, finely chopped
Garnish
- Dried nori seaweed, thinly sliced
- ½ tablespoon toasted white sesame seeds
Instructions
- Prepare the Broth: In a medium pot, bring 4 cups of boiling water to a simmer. For a richer flavor, you can substitute plain water with vegetable broth or make a traditional kombu dashi by simmering a 4-inch piece of kombu in water over medium-low heat for about 5 minutes, then remove the kombu.
- Dissolve the Miso: Add ¼ cup miso paste to the hot water or broth and whisk gently until fully dissolved. Use a small whisk or place the miso in a ladle and stir to prevent clumping and ensure even flavor distribution.
- Add Tofu and Green Onions: Stir in the diced soft tofu and finely chopped green onions. Allow the soup to simmer gently over low heat for 2 to 3 minutes, heating through without allowing it to boil.
- Serve and Garnish: Ladle the miso soup into bowls and garnish with thinly sliced dried nori seaweed and a sprinkle of toasted white sesame seeds. Serve warm immediately for the best flavor and texture.
Notes
- Do not boil the soup after adding the miso as it can affect the flavor and nutritional properties.
- Soft tofu is recommended for a delicate texture; firmer tofu can be used but will change the soup’s consistency.
- For a vegetarian or vegan version, ensure the miso paste and broth are free from animal products.
- Adjust miso quantity based on taste preference and salt tolerance.
- Optional: add other toppings like sliced mushrooms or spinach for variety.
