Miso Soup with Tofu and Wakame
Kombu-shiitake dashi enriched with miso, silken tofu and wakame, the comforting soul of a Japanese meal.
✍️ Veg.Pub EditorialPublished 2026-05-18👁 59 views
Calories
90
kcal
Servings
2
Prep time
20
min
Diet
vegan
🧺 Ingredients
- Miso paste2 tbsp
- Silken tofu150g
- Dried wakame5g
- Kombu1 piece (10cm)
- Dried shiitake mushrooms2
- Water500ml
- Scallion1
👩🍳 Steps
- 1Soak the kombu and dried shiitake in cold water for at least 20 minutes, heat until nearly boiling and remove the kombu to make a vegetarian dashi.
- 2Rehydrate the wakame in warm water, cut the tofu into small cubes and chop the scallion.
- 3Simmer the tofu in the dashi for 2 minutes, then add the wakame.
- 4Lower the heat, dissolve the miso in a ladle of broth and stir it back in, taking care not to let it boil.
- 5Scatter the scallion on top and serve hot.
📊 Nutrition
| Protein | 7g |
| Iron | 2mg |
| Calcium | 130mg |
| Fiber | 2g |
Introduction
A kombu-and-shiitake dashi carries dissolved miso, silken tofu and wakame in the bowl that opens or completes almost every Japanese meal.
Wellness Benefits
- Miso is a fermented soy food that harmonizes the spleen and stomach and provides probiotics to aid digestion.
- Wakame and kombu offer iodine and a cooling nature, while tofu adds calcium.
Nutrition Highlights
- Low in calories yet rich in plant protein and minerals.
- Fermentation makes the soy nutrients easier to absorb.
Tips
- Never boil the soup after adding miso, to protect its aroma and beneficial cultures.
- Dissolve the miso in a ladle of broth first for a smooth, lump-free bowl.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
