Miso Soup

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(484)

Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.

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Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 teaspoons dashi granules

  • 4 cups water

  • 3 tablespoons miso paste

  • 1 (8 ounce) package silken tofu, diced

  • 2 green onions, sliced diagonally into 1/2 inch pieces

Directions

  1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

    high view of miso soup with a fortune cookie and chopsticks
    Melissa Goff

Editor's Note:

Learn how to cook rice to serve alongside miso soup!

Nutrition Facts (per serving)

63 Calories
2g Fat
5g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 63
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 513mg 22%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 6g
Vitamin C 1mg 7%
Calcium 38mg 3%
Iron 1mg 6%
Potassium 159mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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