Ingredients
– 1 3-inch piece of kombu
– 4 cups of water
– 3 tablespoons of dried wakame seaweed
– ¼ cup of white miso paste
– ⅓ cup of chopped green onions
– 6 ounces of silken tofu, cubed
– Tamari for seasoning, to taste
Instructions
1-First, rinse the kombu and simmer it in 4 cups of water for 10 minutes over low heat, avoiding a boil to prevent bitterness, then remove it carefully.
2-Next, soak the 3 tablespoons of dried wakame in warm water for at least 5 minutes to rehydrate it fully.
3-Now, create a miso slurry by mixing ¼ cup of white miso paste with some of the hot dashi stock until it’s smooth, then stir it back into the pot.
4-Add the drained wakame, 6 ounces of cubed silken tofu, and ⅓ cup of chopped green onions, then gently warm the soup over low heat for 1 to 2 minutes.
5-Finally, season with tamari to taste and serve immediately, ensuring the soup doesn’t boil to keep the probiotic benefits intact.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌱 Do not boil the soup after adding miso paste to preserve probiotics.
🥢 Add shiitake mushrooms or vegetables like Japanese turnips and carrots for extra nutrition.
🍚 Serve with rice or noodles to complement the soothing soup.
- Prep Time: 8 minutes
- Cooking Time: 12 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 2g
- Sodium: 700mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg