Classic Miso Soup with Seaweed and Tofu
  • 6cups cold water
  • 16×1-inch strip kombu seaweed, broken in half
  • 3cups shaved bonito fish flakes (about 1 ounce by weight)
  • 2tablespoons low-sodium tamari
  • 1tablespoon mirin
  • 1tablespoon sake
  • 22 tablespoons crumbled wakame seaweed
  • 12ounces extra-firm tofu, cut into 3/8-inch cubes
  • 1/3 cup mellow white miso
  • 4 scallions, thinly sliced
  1. Place water and kombu in a pot over low heat. When water is hot but not boiling, remove from heat and add bonito flakes. Stir briefly and let sit about 1 minute. Strain through a fine sieve into a clean pot, discarding kombu and bonito flakes. Add tamari, mirin, sake, wakame, and tofu.
  2. Reheat soup to a bare simmer, stirring gently from time to time. Scoop out 1 cup broth and place in a small bowl; add miso and mix until smooth. Remove soup from heat and stir in miso mixture. Adjust seasoning by adding more tamari and mirin, as desired. Serve at once, garnished with sliced scallions.
Recipe Notes
Nutrition Facts
Classic Miso Soup with Seaweed and Tofu
Amount Per Serving
Calories 90
% Daily Value*
Cholesterol 2mg 1%
Sodium 599mg 25%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING: 90 cal, 23% fat cal, 2g fat (0g mono, 0g poly, 0g sat), 2mg chol, 8g protein, 7g carb, 2g fiber, 599mg sodium