Anti Inflammatory Miso Soup with Tofu & Scallions
Total time20 min
Prep time10 min
Cook time10 min
4.9(16)
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Learn more →Ingredients
4 servings
- 4 cups dashi broth or chicken broth
- 3 tbsp white (shiro) miso paste
- 6 oz firm tofu, drained and cut into ½-inch cubes
- 4 scallions, green tops only, thinly sliced
- 1 sheet dried wakame seaweed (about 5 g), rehydrated and roughly chopped (optional)
- 1 tsp tamari (optional)
Instructions
- 1
If using dried wakame, place it in a small bowl, cover with cold water, and soak for 5 minutes until softened and expanded. Drain, squeeze out excess water, and roughly chop. Set aside.
- 2
Pour the dashi (or chicken broth) into a medium saucepan and bring to a gentle simmer over medium heat — small bubbles should break the surface but the liquid should not be at a rolling boil.
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