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This recipe for Japanese miso soup is made with kombu, bonito flakes, and miso paste. It’s simple and comforting.
Ingredients
- 4 cups water
- 1 (4 inch) piece dashi kombu (dried kelp)
- ½ cup bonito flakes
- 6 ounces tofu, cut into chunks
- 1 teaspoon dried wakame
- 3 tablespoons miso paste
- ¼ cup chopped green onions
Directions
Step 1
Heat water in a large pot over low heat. Add kombu and cook until just simmering. Stir in bonito flakes, then remove dashi stock from the heat. Let dashi sit, uncovered, for 5 minutes. Strain and set aside.
Step 2
Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame and stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 65 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat0g | 2% |
| Sodium511mg | 22% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein6g | |
| Vitamin C1mg | 6% |
| Calcium167mg | 13% |
| Iron3mg | 15% |
| Potassium98mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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