15-Minute Miso Soup with Greens and Tofu
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 (bowls)
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Calories
170 kcal
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Course
Side Dish, Main Course, Appetizer
15-Minute Miso Soup with Greens and Tofu
Description
15-Minute Miso Soup with Greens and Tofu brings together the earthy, slightly salty profile of miso paste with the softness of tofu and the fresh bite of greens such as chard or similar sturdy vegetables. The broth, typically vegetable-based or traditional dashi, simmers briefly with greens, green onion, and tofu cubes, allowing each ingredient to release flavors without losing their form. Adding nori seaweed toward the end introduces a mild marine note and texture that complements the other ingredients.
Miso paste is first smoothed out in hot water to prevent clumping and then gently mixed into the broth off heat to preserve its beneficial enzymes and subtle flavors. This soup offers a gentle umami character with a balanced taste profile, neither too strong nor bland, making it approachable to various palates.
Serve warm immediately for best flavor and freshness. It works well as a restorative starter, a light lunch, or alongside other dishes in a meal. Adjust miso paste quantity to control saltiness, and use silken tofu for a more traditional silkier texture, adding it at the end to avoid disintegration.
Ingredients
- 4 cups vegetable broth (use dashi for more traditional miso soup // see notes above)
- 1 heet nori (dried seaweed // optional // cut into large rectangles // 1 sheet yields 1/4 cup)
- 3-4 Tbsp White miso paste fermented soy bean or chickpea paste) with or without bonito (fish flavor, though bonito makes it non vegan-vegetarian-friendly, or yellow miso paste
- 1/2 cup green chard chopped or other sturdy green
- 1/2 cup green onion chopped
- 1/4 cup tofu cubed // use silken tofu for more traditional miso soup, firm
Instructions
- Place vegetable broth in a medium sauce pan and bring to a low simmer.
- In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump when added to the soup later. Set aside.
- To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine.
- Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.
Notes
- Use dashi broth instead of vegetable broth for a more traditional miso soup flavor.
- Whisk miso paste with a little hot water before adding to prevent clumps.
- Add silken tofu at the end of cooking to preserve its delicate texture.
- Taste and adjust miso or salt to preference before serving.
- Best served fresh, but can be gently reheated without boiling to avoid flavor loss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(bowls)
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1bowls | |
| Calories | 170 | 9% |
| Carbohydrates | 22.3g | 7% |
| Protein | 13.6g | 27% |
| Fat | 5g | 8% |
| Saturated Fat | 0.7g | 4% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1817mg | 76% |
| Potassium | 461mg | 10% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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