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Miso Soup with Tofu & Seaweed

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Miso Soup with Tofu & Seaweed

Replenish with warming, mineral-rich soup to combat the winter chill.
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Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, lunch, Soup
Servings 3

Equipment

  • Cutting board and knife
  • Whisk or small fork
  • Ladle
  • medium saucepan
  • small bowl

Ingredients
  

  • 4 Cups Vegetable Broth
  • 2 Tbsp Miso Paste
  • 1/2 Block Tofu cubed
  • 1 Sheet Nori torn into small pieces
  • 1/2 Cup Scallions thinly sliced
  • 1 Tsp Ginger

Instructions
 

Preparation Time: 5–10 minutes

  • Slice scallions: Thinly slice about ½ cup of scallions and set aside.
  • Cube tofu: Cut half a block of tofu into small, bite-sized cubes.
  • Prepare nori: Tear 1 sheet of nori into small pieces.
  • Grate ginger: Grate 1 tsp of fresh ginger.

Cooking Time: 10–12 minutes

  • Simmer the broth (2–3 min): Heat 4 cups of vegetable broth in a medium saucepan over medium-high heat until it starts to simmer.
  • Mix miso paste (2 min): Scoop 2 tablespoons of miso paste into a small bowl. Ladle about 1/2 cup of the hot broth into the bowl.
  • Whisk the miso paste and broth together until smooth.
  • Combine ingredients (5 min): Reduce heat to low and pour the miso mixture back into the pot. Stir well to combine.
  • Add the cubed tofu, torn nori pieces, and grated ginger. Let everything simmer gently for 5 minutes.

Final touches (1–2 min):

  • Taste and adjust seasoning if necessary. (Miso is naturally salty, so additional salt may not be needed.)
  • Garnish with thinly sliced scallions just before serving.

Notes

  • Avoid boiling the miso paste: Boiling miso can affect its flavor and reduce its beneficial nutrients. Always add it after reducing the heat to a gentle simmer.
  • Extra flavor boost: Add a splash of soy sauce, sesame oil, or a few drops of rice vinegar if desired.
  • Optional toppings: Toasted sesame seeds, a dash of chili oil, or enoki mushrooms can enhance the soup.
Keyword Ginger, Miso paste, Scallions, Seaweed, tofu
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