Japanese Miso Soup

soups japanese today lunch dinner
⏱ 15 min ⭐ Difficulty: 0
Japanese Miso Soup

Ingredients

  • Miso paste 3 tablespoons
  • Tofu 200g, cut into cubes
  • Kombu seaweed 20g
  • Spring onion 1 stalk, sliced
  • Chicken broth 1/2 teaspoon
  • Salt to taste
  • White pepper powder to taste
  • Water 500ml

Steps

  1. Soak the kombu seaweed in water for about 15 minutes to rehydrate.
  2. In a pot, bring water to a boil and add the rehydrated kombu seaweed. Simmer for 5 minutes.
  3. Add the tofu cubes and simmer for another 5 minutes.
  4. Dissolve the miso paste in a small amount of broth and add it to the pot. Stir well to combine.
  5. Add the sliced spring onions, chicken broth, salt, and white pepper powder. Simmer for 2-3 minutes.
  6. Remove from heat and serve hot.
  7. Garnish with additional sliced spring onions, if desired.