Miso soup with seaweed, onion and tofu
Miso soup is a comforting Japanese dish featuring a flavorful broth made with miso paste, complemented by seaweed, onion, and tofu. It’s a quick and nutritious meal perfect for any occasion.
Cook time 20 min
Prep time 10 min
Ingredients:
1/2 cup seaweed1/4 onion
6 cups vegetable broth
1 cup tofu
1/4 cup miso
Miso soup is a classic Japanese dish that's both nutritious and comforting. A simple yet flavorful broth made with miso paste serves as the base, while seaweed, onion, and tofu add texture and taste. This recipe is perfect for a warm, satisfying meal that can be prepared quickly and easily.
Instructions:
- Place the dried seaweed in a bowl and cover it with cold water. Let it soak for about 10 minutes or until rehydrated. Drain and set aside.
- While the seaweed is soaking, finely chop the onion.
- Cut the tofu into small, bite-sized cubes.
- Pour the vegetable broth into a medium-sized pot and bring it to a gentle simmer over medium heat.
- Add the finely chopped onion to the simmering vegetable broth and cook for about 5 minutes, or until the onion becomes translucent and tender.
- Stir in the rehydrated seaweed and cubed tofu. Allow to cook for an additional 3-4 minutes, ensuring the tofu is heated through.
- Turn off the heat under the pot. Place the miso paste in a small bowl and ladle a small amount of the hot broth into the bowl. Stir well to dissolve the miso paste completely.
- Once the miso paste is dissolved, pour the mixture back into the pot and stir gently to combine. Avoid boiling the soup after adding the miso, as high heat can destroy the beneficial probiotics in the miso.
- Ladle the miso soup into bowls and serve immediately. Enjoy your warm, comforting, and nutritious miso soup!
Miso soup with seaweed, onion, and tofu is an easy and delicious dish that is sure to become a favorite in your household. The combination of flavors and textures creates a satisfying meal, and with a few simple tips, you'll have a perfect bowl of miso soup every time. Enjoy your homemade miso soup as a starter, side dish, or even a light main course.
Miso soup with seaweed, onion and tofu FAQ:
Store leftover miso soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop without boiling to preserve the miso's probiotics.
Tofu should be heated through and feel warm but not cooked actively, as it's often pre-cooked. About 3-4 minutes in the soup should be sufficient.
Yes, you can substitute different types of seaweed like wakame or kombu, but make sure to adjust soaking times and amounts as necessary to maintain the desired flavor and texture.
A medium-sized pot (about 4-6 quarts) is ideal for making miso soup. This size allows enough room to simmer the broth without splattering.
To make the soup gluten-free, ensure that the miso paste used is gluten-free. Additionally, check that the vegetable broth does not contain gluten.
Tips:
- Use fresh ingredients for the best flavor and nutrition.
- Soak the seaweed in water for about 10 minutes before adding it to the soup to rehydrate it.
- Cut the tofu into small cubes to ensure even cooking and easy eating.
- Dissolve the miso paste in a small amount of warm broth before adding it to the main pot to prevent clumping.
- Do not boil the soup after adding the miso paste, as high heat can destroy the beneficial probiotics in the miso.
Nutrition per serving
6 ServingsCalories 66kcal
Protein 5g
Carbohydrates 7g
Fiber 0.87g
Sugar 2.60g
Fat 2.42g
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