Description
A cozy and comforting Easy Miso Soup made with wholesome ingredients, perfect for a quick meal.
Ingredients
Scale
- 8 cups water
- 4 tablespoons white miso paste
- 1 tablespoon chicken bouillon paste
- 1/2 teaspoon dashi powder
- 12–16 ounces silken tofu, cubed
- 1 scallion, chopped
- 3 eggs, lightly beaten
- 3 tablespoons dried wakame seaweed
Instructions
- Add the water to a medium pot and cover it, placing it over high heat.
- While the water heats, gather your ingredients.
- Stir in the miso paste, chicken bouillon paste, and dashi powder into the pot, bringing it to a gentle boil.
- Cut the silken tofu into ½-inch cubes.
- Stir the broth to ensure the miso is evenly mixed, then add the tofu cubes and simmer for about 5 more minutes.
- Chop the scallions.
- In a small bowl, beat the eggs and add the wakame seaweed.
- With the soup at a low simmer, pour the eggs into the pot in a circular motion without stirring.
- Toss in the chopped scallions, give everything a soft stir, and serve!
Notes
For added freshness, sprinkle extra scallions on top. Pairs well with steamed rice or tempura.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg