Japanese · Lunch
Soybean Paste Soup
A clear miso-based soup built on dashi stock, silken tofu, wakame and scallion, finished by whisking white and red miso pastes off the heat to preserve their aroma. Light, savory and quick, it is the everyday soup course of Japanese home meals, served warm alongside rice.
$3
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
118Calories
11.5gProtein
4.9gFat
8.8gCarbs
2.1gSugar
1.8gFiber
1285mgSodium
0mgChol
0.7gSat Fat
350mgPotassium
120mgCalcium
2.3mgIron
0.1mcgVitamin B12
3.2mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
low-calorie
rich-umami
all-time-classics
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Cut the silken tofu into small cubes. Soak the dried wakame in water for 5 minutes until softened, then drain.
2
Simmer
Pour the dashi stock into a small saucepan and bring to a gentle simmer over medium heat for 2 minutes until small bubbles form at the edges.
3
Bloom
Ladle hot dashi into a small bowl, whisk in the white and red miso paste until fully dissolved, then stir off heat.
4
Plate
Add the tofu cubes, wakame, and soy sauce to the saucepan and warm gently over low heat for 2 minutes. Thinly slice the scallion and ladle the soup into a bowl, scattering the scallion over the top before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.8 oz250g silken tofu
- 2 cup480ml dashi stock
- 2 tbsp2 tbsp white miso paste
- 2 tsp2 tsp red miso paste
- 2 tsp10g dried wakame seaweed
- 22 scallion
- 1 tsp1 tsp soy sauce
