Description
A nourishing soup with umami-rich dashi broth, silken tofu, and wakame seaweed.
Ingredients
Scale
- 4 cups water
- 1 piece kombu seaweed (about 4 inches)
- 1/2 cup bonito flakes
- 3 tablespoons miso paste (white, yellow, or red, to taste)
- 1/2 cup silken tofu, cubed
- 2 tablespoons dried wakame seaweed (rehydrated)
- 2 green onions, finely chopped
Instructions
- Start by gently heating 4 cups of water with a piece of kombu seaweed. Remove the kombu just before the water reaches a boil, then add 1/2 cup bonito flakes and steep off heat for several minutes. Strain the liquid to create a clear, umami-rich dashi broth.
- Rehydrate 2 tablespoons dried wakame seaweed in water until tender. Add the cubed 1/2 cup silken tofu and soaked wakame to the dashi broth. Simmer gently over low heat, avoiding boiling to preserve delicate flavors.
- In a small bowl, dissolve 3 tablespoons of miso paste with a ladle of hot broth until smooth. Stir this mixture back into the pot, making sure the soup does not boil after adding miso to maintain probiotic benefits.
- Sprinkle finely chopped green onions over the soup and serve immediately to enjoy its nourishing warmth and complex taste.
Notes
- This soup is best served warm and can be enjoyed as a light meal or appetizer.
- Adjust the amount of miso paste based on desired flavor intensity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 0mg