How To Cook Japanese Miso Soup

miso paste

🥗Healthier: low-sodium miso

💰Cheaper: soybean paste

Low-sodium miso reduces sodium intake while maintaining flavor.

tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu offers a creamy texture with fewer calories.

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: water + miso

Vegetable broth provides a lighter option while still being flavorful.

wakame seaweed

🥗Healthier: spinach

💰Cheaper: nori

Spinach is more accessible and offers similar nutrients.

Soak kombu in cold water for 30 minutes.

Remove kombu before boiling to avoid bitterness.

Bring water to a boil, then add shiitake mushrooms and simmer for 2 minutes.

Strain the dashi stock to remove solids.

Add diced tofu to the dashi stock to heat it up.

Dissolve 4 tablespoons of miso paste in the dashi stock, using 200 milliliters of stock per portion.

Turn off the heat after adding miso to preserve flavor.

Serve by pouring the soup and tofu into a cup and sprinkle chives on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens