Fit Miso Soup – Vegan Japanese Soup with Tofu

A light Japanese miso soup with silken tofu, wakame and scallions in a vegan kombu broth; it offers a warming, low-calorie option.

Total
25 min
Servings
2 servings
Difficulty
Easy
Calories · per serving
110 kcal
Ecem Akkaba

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated:

Fit Miso Soup – Vegan Japanese Soup with Tofu

In short

Fit Miso Soup – Vegan Japanese Soup with Tofu contains 110 calories per serving: 9 g protein, 8 g carbohydrate and 5 g fat. It takes 25 minutes in total and makes 2 servings.

About this recipe

This Japanese miso soup is built on a clear vegan dashi made from kombu kelp instead of fish. With silken tofu and wakame, it offers a warming, low-calorie option rich in umami.

Method

  1. 1

    Place the kombu in a pot with the water and let it soak for 10 minutes.

  2. 2

    Heat gently over medium heat and remove the kombu just before it boils to make a clear vegan dashi.

  3. 3

    Soak the dried wakame in a little water until it expands, then add it to the pot with the grated ginger.

  4. 4

    Lower the heat, dissolve the miso paste in a ladle of warm broth, then stir it back into the pot.

  5. 5

    Add the silken tofu cubes and let them warm through gently.

  6. 6

    Simmer softly for a few minutes without boiling so the miso keeps its flavor.

  7. 7

    Finish with scallions, a drop of sesame oil and white pepper, then serve hot.

Tips

  • Never boil the soup after adding miso, or it loses its aroma and probiotics.
  • Using kombu instead of bonito keeps the dashi completely vegan.
  • Add the tofu gently so the soft cubes do not break apart.

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