4 cups dashi broth (or vegetable broth)
2 tablespoons dried wakame seaweed
4 dried shiitake mushrooms
2 tablespoons red or white miso paste
1 cup cubed tofu (firm or silken)
1/2 cup chopped green onions
1/2 cup spinach or other leafy green
1 tablespoon soy sauce (optional)
1 teaspoon grated ginger (optional)
Sesame oil (optional)
Rehydrate wakame in warm water for 5-10 minutes. Rehydrate shiitake mushrooms in warm water for at least 20 minutes, then slice thinly.
Bring dashi broth (or vegetable broth) to a simmer. Add shiitake mushrooms and cook for 5 minutes.
In a small bowl, mix 1/4 cup of hot broth with miso paste until dissolved. Pour the mixture back into the saucepan and stir gently.
Add tofu and wakame to the soup. Simmer for 2-3 minutes. Stir in green onions and spinach just before serving.
Ladle miso soup into bowls, drizzle with sesame oil (optional), and sprinkle with sesame seeds. Serve immediately.
- Author: weezful
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Japanese
Nutrition
- Calories: 150 kcal
- Sugar: 2 g
- Fat: 5 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
