How to Make Real Japanese Miso Soup | Simple & Healthy with Whole Foods Ingredients

miso paste

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is lower in sodium, while soybean paste can be more budget-friendly.

tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu is lower in calories, while firm tofu is often less expensive.

Pour 600 ml of dashi into a small pot and place it over medium heat.

Soak the dried wakami in a small bowl of water until it expands.

Slice the green onion into thin pieces.

Use about 1/4 of a tofu block, cut it into small bite-sized cubes.

Place the remaining tofu in a small container with water to keep it fresh in the fridge.

Once the dashi starts to boil, add 3 tablespoons of miso paste.

Immediately reduce the heat to low after adding the miso to avoid boiling it.

Once the miso is fully dissolved, add the sliced green onions and let them simmer for about 1 minute.

Gently add the tofu cubes to the soup and heat until warm, being careful not to simmer too long after adding the tofu.

Add the rehydrated wakame to the serving bowls.

Gently pour the miso soup into each bowl, allowing the warmth to finish softening the wakame.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens