Easy Miso Soup
User Reviews
5
Easy Miso Soup
Description
The soup base is prepared by bringing water to a boil and dissolving white miso paste along with chicken bouillon and dashi powder. Silken tofu is cubed and added to the simmering broth, contributing a soft, creamy texture without altering the clear broth. Chopped scallions and dried wakame seaweed are included for flavor and subtle freshness.
Beaten eggs are poured gently into the soup in a circular motion at a low simmer, allowing them to cook into thin strands without stirring, which gives the soup a silky consistency with delicate egg ribbons. The result is a balanced soup combining umami from miso and dashi with the smoothness of tofu and lightness of seaweed and scallions.
This soup is commonly served as a starter or alongside Japanese meals. It is mild in flavor, easily adjusted to taste, and straightforward to prepare with pantry staples.
Ingredients
- 8 cups water
- 4 tablespoons White miso paste
- 1 tablespoon chicken bouillon paste (we use Better Than Bouillon—if you use something else, be mindful of salt levels and adjust accordingly)
- 1/2 teaspoon dashi powder (we use Ajinomoto Hon Dashi granules)
- 12-16 ounces silken tofu (the exact amount doesn’t matter—basically 1 package of silken tofu; typically, shelf stable boxes are 12 ounces, and refrigerated boxes are 16 ounces)
- 1 scallion
- 3 egg
- 3 tablespoons dried wakame seaweed
Instructions
- Add the water to a medium pot, cover, and set over high heat. Meanwhile, gather your ingredients. Add the miso paste, chicken bouillon paste, and Hondashi powder to the pot. Bring to a boil.
- While the broth cooks, cut your tofu into cubes. (½-inch/1cm cubes are a good place to start, but cut them however you like!)
- Give the broth a stir to make sure the miso is evenly distributed. Add the tofu, and simmer for another 5 minutes or so.
- While that’s happening, chop the scallions. (If you’re like us, and you have some already chopped and frozen, you can skip this step.) Lightly beat the eggs in a small bowl. Add the wakame seaweed.
- With the soup at a low simmer, pour in the egg in a circular pattern. Don’t stir the soup, and don’t let it come up to a high simmer/boil. Add the scallions, give everything a stir, and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 123mg | 41% |
| Sodium | 759mg | 32% |
| Potassium | 245mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 236IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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