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Miso soup with tofu is a traditional Japanese breakfast dish featuring a delicate umami-rich broth made from miso paste, combined with silky tofu cubes, wakame seaweed, and green onions. This light yet nourishing soup is quick to prepare and provides essential nutrients to start your day.
Prep
10 min
Cook
15 min
Total
25 min
Servings
4 srv
Difficulty
Easy
Calories
85 kcal
For 4 serving(s)
Per serving
Bring 4 cups of water or dashi stock to a gentle boil in a medium pot
Add wakame seaweed and simmer for 2 minutes until softened
Reduce heat to low and add 3 tablespoons of miso paste, dissolving it slowly in the hot broth by stirring gently
Cut 200 grams of silken tofu into 1-inch cubes and carefully add them to the soup
Add the mushrooms and simmer for 2-3 minutes without boiling to preserve the miso's beneficial probiotics
Taste and adjust miso seasoning if needed
Pour the soup into serving bowls and garnish with sliced green onions and a sprinkle of sesame seeds
Serve immediately while hot
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