|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 2g||6%|
|Total Sugars 2g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Miso soup is a staple of Japanese cuisine. With a soothing and mild flavor, it is light and brothy, and served as the first course to a Japanese meal. An authentic recipe for miso soup begins with dashi, Japanese cuisine's equivalent to American chicken broth, but this simplified version creates a broth from water and nori (seaweed). The miso adds flavor, and the scallions and tofu bring a nice texture to the soup.
Whip up this recipe when serving other Japanese dishes, or when you're looking for a comforting bowl of soup. Miso soup is very nutritious and packed with health benefits, making it a good choice no matter the occasion.
Watch Now: Basic Vegetarian Miso Soup Recipe
4 cups water
1 tablespoon shredded nori (or wakame seaweed)
1/3 cup white miso
3 scallions, chopped
1/2 block silken tofu, cut into 1-inch cubes
1 dash soy sauce, optional (omit for a gluten-free soup)
Steps to Make It
Gather the ingredients.
Bring the water to a slow simmer in a medium pot and add the shredded seaweed. Allow the seaweed to simmer for at least 5 to 6 minutes.
Reduce the heat to very low and add the miso, scallions, tofu, and soy sauce, if using. Stir until the miso is well dissolved. It's best not to boil the miso, as this will ruin some of its healthy properties, as well as change the flavor of the soup.
Ladle into bowls, serve hot, and enjoy.
- The longer you simmer the seaweed, the less of a salty, fishy flavor it will have, so keep that in mind.
- This recipe calls for white miso, but you can use any type you like.
- Different types and brands of miso will vary in their level of saltiness and exact flavor, so you may need to adjust the amount of miso according to your taste.
- Make sure once you add the miso that you cook over very low heat; if the soup is boiled at this point, it will lose its flavor and health benefits.
- In Japan, soup is rarely eaten with a spoon but instead drunk straight from the bowl. Feel free to serve the miso soup in large mugs if you're not comfortable sipping from the bowl.
You can enhance this soup by adding in other vegetables or shellfish (if you don't need to keep it vegetarian).
- Mushrooms: maitake, enoki, or shiitake are great choices
- Finely sliced leeks
- Shredded carrots
- Noodles: soba, rice noodles, udon, or ramen
- Chopped bok choy
- Fresh cilantro
- Grated fresh ginger
- Thinly sliced daikon radish
- Grilled fish, cut into bite-size pieces
- Cooked shrimp