Authentic Homemade Miso Soup: Cozy Umami in Just 20 Minutes

Experience the comforting warmth of homemade miso soup, a nourishing vegetarian dish packed with umami flavor, ready in just 20 minutes.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 bowls

Course: Soups

Cuisine: Japanese

Calories: 70

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

1 piece Kombu Rinse gently before using
4 cups Water

For the Soup

2 tablespoons Wakame Dried seaweed that adds texture
3 tablespoons White Miso Paste Richness and sweetness; yellow miso is an alternative
2 stalks Chopped Green Onion Scallions can be used as an alternative
1 block Silken Tofu For creaminess; use firm tofu for denser bite
1 tablespoon Tamari Gluten-free seasoning; soy sauce can be used if gluten is not a concern

Equipment

medium pot
Bowl
Whisk

Method

Step-by-Step Instructions

Rinse kombu gently under cold water. Combine rinsed kombu with 4 cups of water in a medium pot. Bring to a gentle simmer over low heat for 10 minutes. Remove kombu and set aside.
Soak dried wakame in warm water for at least 5 minutes until it expands and becomes tender.
In a separate bowl, ladle a cup of hot dashi and add 3 tablespoons of white miso paste. Whisk until smooth.
Return the dashi pot to low heat and gently stir in miso slurry. Heat for about 2 minutes.
Add rehydrated wakame, chopped green onions, and cubed silken tofu. Simmer for 1-2 minutes on low heat.
Adjust seasoning with tamari to enhance umami. Serve warm, garnished with additional green onions if desired.

Nutrition

Serving: 1bowlCalories: 70kcalCarbohydrates: 8gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 1-2 days or freeze for up to 3 months. Reheat gently to preserve probiotics.

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