Miso soup with seaweed, onion and tofu
Discover a comforting bowl of Miso Soup with Seaweed, Onion, and Tofu. This easy-to-make recipe features a harmonious blend of umami-rich miso, nutrient-packed seaweed, tender tofu, and fragrant onions simmered in a savory vegetable broth. Perfect for a nourishing midday meal or a light dinner that’s both vegan and delicious.
- 16 Mar 2025
- Cook time 20 min
- Prep time 10 min
- 6 Servings
- 5 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 66kcal | 3% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 0.87g | 2% |
| Sugar 2.60g | 3% |
| Fat | |
| Fat 2.42g | 3% |
| Saturated 0.42g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 22mg | 4% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 0.63mg | 4% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.01ug | 0% |
| Vitamin C 1.58mg | 2% |
| Vitamin E 0.06mg | 0% |
| Vitamin K 10ug | 9% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.14mg | 16% |
| Iron, Fe 1.09mg | 10% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 130mg | 4% |
| Selenium, Se 4.53ug | 8% |
| Sodium, Na 1160mg | 77% |
| Zinc, Zn 0.72mg | 7% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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