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–+ servings
Stav Kogan

10-Minute Vegetarian Miso Soup

Create an authentic, restaurant-quality vegetarian miso soup in just 10 minutes. This simple recipe features a savory, umami-rich broth with silky tofu and delicate wakame seaweed.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 serving
Calories: 150
Ingredients Method Nutrition

Ingredients
  

  • 2 teaspoons (10 ml / 0.3 fl oz) dried wakame seaweed
  • 4 cups (960 ml) (1 liter) Vegetarian Dashi
  • 1 cup (275 g) miso paste
  • 12 oz (350 g) firm tofu, cut into ½-inch / 1.25-cm cubes
  • Never boil the soup after adding the miso paste. Boiling can destroy its delicate flavor and kill the beneficial probiotic cultures.
  • Experiment with different types of miso! White miso (shiro) is mild and slightly sweet, while red miso (aka) is saltier and more pungent. A mix of both is also delicious.
  • Customize your soup with other like sliced scallions, shiitake mushrooms, or a sprinkle of sesame seeds for extra flavor and texture.

Method
 

  1. Rehydrate the Wakame: Place the dried wakame in a small bowl and cover with lukewarm water.
  2. Let it sit for 5-10 minutes until it has fully expanded, then drain any excess water.
  3. Warm the Dashi: In a medium pot, gently warm the vegetarian dashi over medium heat until it is hot and steaming, but do not let it come to a full boil.
  4. Dissolve the Miso: Place the miso paste in a small bowl. Ladle about ½ cup of the hot dashi into the bowl and whisk until the miso is completely smooth and dissolved.
  5. Pour the thinned miso mixture back into the pot and stir gently to combine.
  6. Assemble and Serve: Divide the rehydrated wakame and cubed tofu evenly among four serving bowls. Carefully ladle the hot miso broth over the tofu and wakame.
  7. Serve immediately.

Nutrition

Calories: 150kcalCarbohydrates: 12gProtein: 10gFat: 6g

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