Comforting Homemade Miso Soup Ready in 20 Minutes

This homemade miso soup is a cozy and customizable dish that offers warmth and nourishment in just 20 minutes.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 bowls

Course: Soup

Cuisine: Japanese

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

6 cups Water The essential liquid for creating the comforting soup.
3 tablespoons White Miso Paste Adds an umami flavor and creaminess.
2 tablespoons Dashi or Bonito Granules Provides a rich, savory base; for a vegetarian option, use vegetable dashi.

For the Protein

1 cup Diced Firm Silken Tofu Adds protein and texture; substitute with chicken or shrimp if desired.

For the Nutrition

1 cup Dried Wakame Seaweed Contributes texture and nutritional benefits; can substitute with fresh spinach.

Equipment

medium pot

Method

Step-by-Step Instructions

Begin by pouring 6 cups of water into a medium pot and place it over medium-high heat to bring to a gentle boil.
Once boiling, stir in the dashi or bonito granules until fully dissolved, usually around 1 to 2 minutes.
Reduce heat to low and whisk in 3 tablespoons of white miso paste until well combined, cooking gently for about 1 minute.
Gently fold in 1 cup of diced firm silken tofu and 1 cup of dried wakame seaweed, cooking on low heat for an additional 8 to 15 minutes.
Taste and adjust the miso flavor as needed before serving.
Ladle soup into bowls and garnish as desired, then serve hot.

Nutrition

Serving: 1bowlCalories: 120kcalCarbohydrates: 15gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Avoid boiling the soup after adding miso to preserve its flavor. Customize with additional vegetables or proteins as desired. Store leftovers in the fridge for up to 2 days.

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