Miso Soup with Seaweed

This is a hearty take on traditional miso soup. I learned this recipe while living in Japan. Very satisfying on a cold night!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 116 Calories

Ingredients

• 6 cups water
• 1 carrot, sliced
• 1 potato, cut into 1-inch cubes
• ½ (16 ounce) package soft tofu, drained and cut into cubes
• 1 ounce wakame seaweed
• 10 white mushroom caps, quartered
• 8 tablespoons miso paste with dashi
• 2 tablespoons chopped scallions, or to taste (Optional)

Recipe Instructions

Step 1

Place potato cubes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer almost soft, about 7 to 10 minutes. Add carrot slices and boil until tender, 3 to 5 more minutes. Drain.

Step 2

Meanwhile, bring 6 cups water to boil in a medium saucepan. Add tofu and wakame seaweed, cook for 3 minutes. Stir in mushrooms, miso paste, and cooked potatoes and carrots. Reduce heat to low and cook for 5 minutes. Ladle into bowls and garnish with chopped scallions.