A soothing, savory broth made with miso paste, tofu cubes, and seaweed — the heart of Japanese home cooking. Light yet deeply satisfying, perfect any time of day. 🌿
Hook
Simple, nourishing, and umami-rich — Japan’s soul in a bowl! 🍲
Ingredients
💧 500 ml dashi (Japanese soup stock — kombu or bonito based)
🟫 2 tbsp miso paste (white or mixed)
🍢 100 g firm tofu, cut into small cubes
🌿 1 tbsp dried wakame seaweed
🧅 1 spring onion, thinly sliced
🍶 1 tsp soy sauce (optional, to deepen flavor)
Preparation
1️⃣ Soak wakame: In a bowl, cover dried wakame with warm water for 5 min, then drain and squeeze out excess liquid.
2️⃣ Heat broth: Bring dashi to a gentle simmer (not boiling).
3️⃣ Add tofu: Stir in tofu and simmer 2–3 min.
4️⃣ Add miso: Lower the heat. Dissolve miso in a ladle of hot broth, then stir it back into the pot. Do not boil after adding miso.
5️⃣ Finish: Add wakame and green onion. Serve immediately while warm and aromatic.
Total Time
🕒 Preparation: 5 min
🔥 Cooking: 10 min
💤 Rest: 0 min
⏰ Total: 15 min
Nutritional Value
🍽️ Calories: 90 kcal
🥩 Protein: 8 g
🥖 Carbohydrates: 6 g
🛢️ Fat: 3 g
🧂 Sodium: 750 mg
Advice
Add miso off the heat to preserve its natural probiotics and deep flavor. 🥢
Why it works 💡
Boiling miso kills beneficial enzymes and mutes umami — gentle heat keeps it alive and complex.
Twist 🍄
Add shiitake mushrooms or spinach leaves for a more textured, hearty version.
Status
Warm, clean, and comforting — the essence of Japanese simplicity. 🍲✨ #grannyzen #misosoup
Share & Print
Rate & react
5.0 / 50 votes
Diff avg: –/50 short • 0 right • 0 long0 easy • 0 hard
Comments