Miso Soup
Total Time
20 mins
Prep Time
8 mins
Cook Time
12 mins
Rating
5 out of 5 stars
(44)
Ingredients
4 servings
- 1 (3-inch) piece kombu
- 4 cups water
- 3 tablespoons wakame dried seaweed
- ¼ cup white miso paste
- ⅓ cup chopped green onion
- 6 ounces silken tofu, cubed
- Tamari, to taste
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Preparation
Step 1
Gently rinse the kombu piece. Place it in a medium pot with the water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter.
Step 2
Soak the wakame in a small bowl of warm water for at least 5 minutes to rehydrate.
Step 3
Remove the kombu from the soup. In a small bowl, stir the miso paste together with some of the hot broth until the mixture is smooth, then stir it back into the soup.
Step 4
Drain the wakame and add it to the soup pot along with the green onions and tofu. Simmer over very low heat for 1 to 2 minutes. Season to taste with tamari and serve.
Step 5
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Chef's notes
Don’t bring the soup to a boil! Because miso is a fermented food, it’s teeming with probiotics. Boiling miso kills these beneficial bacteria, so you’ll miss out on some of its health benefits.
