Ingredients

	1 teaspoon dried seaweed (Wakame type)
	15 g dried seaweed
	830 ml cold water
	160 g firm tofu
	14 g dried fish (Bonita)
	1 teaspoon white miso paste (fermented soy bean paste)
	2 teaspoons red miso paste
	1 scallion

Nutritional information

Calories

0.8g

Total Fat

0.15

Saturated Fat

0.3g

Polyunsaturated Fat

0.28g

Monounsaturated Fat

0mg

Cholesterol

46mg

Sodium

Carbohydrate

0.3g

Dietary Fiber

0.15g

Sugars

1.5g

Protein

18mg

Calcium

1.1mg

Iron

56mg

Potassium

18IU

Vitamin A

0.5mg

Vitamin C

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Japanese Seaweed Soup With Miso Broth

Name: Japanese Seaweed Soup With Miso Broth
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 Servings
Cuisine: Japan
Ingredients: dried seaweed (Wakame type): 1 teaspoon; dried seaweed: 15 g; cold water: 830 ml; firm tofu: 160 g; dried fish (Bonita): 14 g; white miso paste (fermented soy bean paste): 1 teaspoon; red miso paste: 2 teaspoons; scallion: 1

Tofu Miso Recipe

Features:

Cuisine:

Japan

Japanese seaweed soup serves with fresh tofu and a mildly sweet taste of miso broth

15 minutes
Serves 3
Easy

Directions

Miso soup or misoshiru is a staple in traditional Japanese cuisine. The soup is made of a broth called “dashi” cooked with miso sauce and some other ingredients like tofu and seaweed. Several other ingredients can be added depending on different regions, seasons, and recipes.

Seaweed soup with Miso broth is a daily elixir in Japanese meals. From basic ingredients, Japanese seaweed soup served with fresh tofu provides a soothing and mild flavor while still being nutrition-rich for each diet.

Especially, seaweed is a very healthy ingredient because it contains a lot of necessary minerals for your body. Besides, seaweed also contains more vitamins than any other fruits or vegetables. Now, let’s try making Japanese seaweed soup with Miso broth following All Asia Recipe‘s guide. And leave your comments as well as the contribution to our recipe!

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Steps

1 Done 5 minutes	Preparation Cut the firm tofu into small cubed dices (1.5 cm side) Soak the dried seaweed sheet in the cold water, and separate the green scallion into the bulb and leaves parts. Cut the bulb into small slices lengthwise.
2 Done 3-4 minutes	Next, make the Dashi sauce. Put about 830 ml water into a large pot with dried fish - Bonita and heat in 3-4 minutes until the fish drop to the bottom of the pot.
3 Done 2 minutes	Now, filter the Dashi sauce, remove the boiling fish, and keep the sauce left. Mix two kinds of Miso sauce: the white and red ones with a little filtered Dashi sauce until Miso sauces are mixed well. Pour this mixture of sauce into the pot and boil it.
4 Done 5 minutes	When the soup is boiling, add dried seaweed, chopped green onion, and tofu to the pot, cook for 5 minutes. Finally, pour the soup into a bowl, add more green onion to your liking. It's best served with rice when still hot. Enjoy!