Japanese
Miso Soup with Tofu
A delicate Japanese temple soup with silken tofu, wakame seaweed, and miso broth. Light, nourishing, and deeply sattvic.
Prep
10m
Cook
15m
Serves
2
Level
Easy
1
Soak kombu in water for 30 minutes, then heat gently until steaming (do not boil).
2
Remove from heat, dissolve miso paste in a small bowl with warm dashi, then add back to pot.
3
Gently add cubed tofu and wakame seaweed. Heat through without boiling.
4
Pour into bowls, garnish with spring onion, and serve immediately.
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Ingredients
Servings
2
Measurements:
- 200 g Silken tofu
- 3 tbsp Miso paste (white)
- 2 tbsp Wakame seaweed
- 2 stalks Spring onion
- 4 cups Water
- 2 tbsp Kombu seaweed
- 3 tbsp Miso Paste
- 4 cups Vegetable Broth
- 2 stalks Scallions
- 1 tsp Ginger
- 1 tsp Sesame Oil
Nutrition Facts
Nutrition Facts
Per serving (2 servings)
Calories120
