Pin Experience the calming essence of traditional Japanese cuisine with this Miso Soup With Tofu. This light yet nourishing bowl combines probiotic-rich miso with delicate textures, offering a savory and comforting experience that is just 70 calories per serving.
Pin Miso soup is a staple of a balanced diet, known for its gut-health benefits and soul-soothing warmth. By following this simple method, you can enjoy a restaurant-quality bowl that is both vegetarian-friendly and deeply satisfying.
Ingredients
- Broth: 4 cups (1 liter) dashi stock (use vegetarian dashi for a plant-based option)
- Soup Base: 3 tablespoons white or yellow miso paste
- Tofu & Vegetables: 200 g (7 oz) silken tofu, cut into 1/2-inch cubes
- 2 tablespoons dried wakame seaweed
- 2 scallions (spring onions), finely sliced
Instructions
- Step 1
- In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
- Step 2
- While the stock is warming, soak the dried wakame seaweed in a small bowl of cold water for 5 minutes, then drain and set aside.
- Step 3
- Place the miso paste in a small bowl. Add a ladleful of hot dashi and whisk until smooth and dissolved.
- Step 4
- Gently add the tofu cubes and soaked wakame to the simmering dashi. Heat for 2–3 minutes until warmed through, being careful not to break the tofu.
- Step 5
- Remove the soup from heat. Stir in the dissolved miso paste (do not boil after adding miso, to preserve probiotics and flavor).
- Step 6
- Ladle into bowls and garnish with sliced scallions. Serve immediately.
Zusatztipps für die Zubereitung
To protect the delicate probiotics and complex flavor profile of the miso paste, ensure the soup is removed from the heat before stirring the dissolved paste in. For the best texture, handle the silken tofu gently to prevent the cubes from crumbling.
Varianten und Anpassungen
For added depth, try mixing white and red miso pastes together. You can also customize your bowl by adding thinly sliced mushrooms or fresh spinach. For a strictly vegan version, ensure the dashi is made from kombu and shiitake rather than bonito flakes.
Serviervorschläge
This Miso Soup With Tofu pairs excellently with a side of steamed rice or a simple green salad for a complete and healthy meal. Serve it immediately while hot to enjoy the full aroma of the dashi and miso.
Pin Enjoy this traditional Japanese classic as a mindful start to your day or a light evening meal. Its simple preparation and nutrient-dense ingredients make it a perfect addition to any healthy cooking routine.
Recipe Q&A
- → What type of miso works best?
White or yellow miso paste offers a milder, sweeter flavor that's perfect for this soup. You can also mix white and red miso for added depth and complexity.
- → Why shouldn't I boil the miso?
Boiling miso paste destroys the beneficial probiotics and can make the flavor bitter. Always remove the soup from heat before stirring in the dissolved miso.
- → Can I make this vegan?
Yes, simply use vegetarian dashi made from kombu seaweed and dried shiitake mushrooms instead of traditional bonito-based stock.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, being careful not to boil the miso.
- → What vegetables can I add?
Thinly sliced mushrooms, spinach, or bok choy make excellent additions. Add them during the last 2-3 minutes of simmering until just wilted.