Dashi Miso Soup

Dashi Miso Soup is a comforting Japanese dish that combines umami-rich dashi broth with the deep flavors of miso. This dairy-free soup is perfect for warming up on a chilly day and is easy to customize with various toppings.

Ingredients

• Dashi stock - 500 ml
• Miso paste (white or yellow) - 2 tablespoons
• Silken tofu - 100 grams, cubed
• Green onions - 2 stalks, finely chopped
• Wakame seaweed (dried) - 1 tablespoon
• Shiitake mushrooms (fresh or dried) - 50 grams, sliced
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon

Steps

1. In a pot, bring the dashi stock to a gentle simmer over medium heat.
2. If using dried shiitake mushrooms, soak them in warm water for about 10 minutes until softened, then slice.
3. Add the sliced shiitake mushrooms and wakame seaweed to the simmering dashi stock and cook for about 3 minutes.
4. In a small bowl, mix the miso paste with a ladleful of hot dashi broth until smooth.
5. Reduce the heat to low and stir the miso mixture back into the pot. Do not let it boil.
6. Add the cubed silken tofu and let it warm through for about 2 minutes.
7. Stir in the soy sauce and sesame oil, then remove from heat.
8. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 120
• Protein: 8 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms and seaweed.
• Provides a good source of plant-based protein from tofu.

Tags