Description
A quick and comforting homemade miso soup featuring soft tofu, green onions, and traditional Japanese ingredients like miso paste and dried nori. This simple recipe offers a soothing umami broth perfect for any meal.
Ingredients
Scale
Soup Base
- 4 cups boiling water (or vegetable broth/kombu dashi for richer flavor)
- ¼ cup miso paste (or 4-inch piece of kombu for traditional broth)
Soup Additions
- 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, add 4 cups of boiling water. For a richer broth, substitute water with vegetable broth or prepare 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 paste: Add ¼ cup miso paste to the hot water or broth. Use a small whisk or place miso in a ladle and stir gently until the paste is fully dissolved and the broth is smooth without clumps.
- Add tofu and green onions: Stir in 1 cup of diced soft tofu and ¼ cup finely chopped green onions. Simmer the soup over low heat for 2 to 3 minutes, making sure it heats through but does not boil to preserve the delicate miso flavors.
- Serve and garnish: Ladle the 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 taste.
Notes
- Do not boil the soup after adding miso paste as it can alter the flavor and reduce beneficial nutrients.
- You can substitute soft tofu with silken tofu for a smoother texture.
- Kombu dashi is optional but enhances traditional umami flavor if you want an authentic Japanese taste.
- Use low-sodium miso paste to reduce sodium content if desired.
