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Miso Soup with Tofu Japanese Recipe Idea

A comforting vegan Japanese miso soup featuring tofu, seaweed, and savory broth.

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

  • Vegetable broth — 4 cups
  • Firm tofu cubed — 2 cups
  • Miso paste — 2 tbsp
  • Dried wakame seaweed — 2 tbsp
  • Green onions sliced — ¼ cup
  • Soy sauce — 1 tsp
  • Mushrooms sliced — 1 cup

Method
 

  1. Heat vegetable broth in medium pot over medium heat.
  2. Add mushrooms and cook 3 minutes.
  3. Stir in tofu cubes and wakame seaweed.
  4. Simmer gently for 3 minutes.
  5. Place miso paste in small bowl.
  6. Add warm broth to miso and whisk until smooth.
  7. Pour miso mixture back into pot.
  8. Add soy sauce and stir gently.
  9. Heat soup without boiling.
  10. Garnish with green onions before serving.

Notes

Nutritional values (per serving)

Calories: 120
Total Fat: 4g
Saturated Fat: 0.5g
Carbohydrates: 8g
Fiber: 2g
Protein: 9g

Vitamins and minerals (per serving)

Calcium: 18%
Iron: 12%
Vitamin K: 20%
Magnesium: 10%
Potassium: 8%

Additional notes / tips

  • Avoid boiling miso to preserve flavor.
  • Use soft tofu for delicate texture.
  • Add chili oil for spice.
  • Fresh ginger enhances aroma.
  • Serve immediately while warm.