Cooking Lucid
Miso Soup
The essential Japanese soup — silky dashi broth enriched with miso paste, tofu, and wakame seaweed. Light, nourishing, and the perfect start to any Japanese meal.
Prep 5 min
Cook 10 min
Total 15 min
Serves 4
Ingredients
Step 1 — Make the dashi base
- 4 cups dashi (homemade or instant)
- 3 tbsp white or awase miso paste
- 4 oz silken tofu (cut into small cubes)
- 2 tbsp dried wakame seaweed
- 2 green onions (thinly sliced)
Step 2 — Optional add-ins
- ½ cup sliced shiitake mushrooms
- ¼ cup sliced daikon radish
- Fried tofu puffs (aburaage, sliced)
Instructions
- 1
Rehydrate wakame
Soak dried wakame in warm water for 5 minutes until softened. Drain and squeeze out excess water.
- 2
Heat the dashi
Bring dashi to a gentle simmer in a pot. Add mushrooms or daikon if using and cook 2–3 minutes until tender.
- 3
Finish with miso
Place miso in a ladle, add a little hot dashi, and dissolve before stirring into the pot — never boil miso or it loses flavor. Add tofu and wakame, heat through 1 minute. Garnish with green onions and serve immediately.
Nutrition per serving: 60 cal · 5g protein · 6g carbs · 2g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
