No-Cook Miso Soup

1 serving

5 minutes

Miso soup without cooking is the perfect blend of simplicity and depth of flavor in Japanese cuisine. This recipe originated from the tradition of quickly preparing miso soup, which has been a staple of Japanese diet for centuries. The rich umami flavor is created by miso paste and dashi powder, while wakame seaweed adds a light ocean note to the soup. Tender tofu cubes add textural complexity, creating harmony in taste. The soup is ready in just a few minutes – simply mix the ingredients and let them steep under a lid. It’s perfect for a quick lunch or light dinner.

Energy value per serving

• Calories: 110.2
• Proteins: 7.4g
• Fats: 1.4g
• Carbohydrates: 17.2g

Ingredients

• Dashi powder: 1 tsp
• Soy sauce: 1 tsp
• Sugar: 1 tsp
• Miso paste: 1 tsp
• Wakame seaweed: 1 tbsp
• Tofu: 1 tbsp
• Water: 1 glass

Cooking steps

1. Chop or cut the dry seaweed into pieces of 1-2 cm.

   Required ingredients:

   • Wakame seaweed: 1 tablespoon

2. Cut the tofu into cubes.

   Required ingredients:

   • Tofu: 1 tablespoon

3. Mix all ingredients in a bowl and pour with a glass of boiling water. Stir the miso paste until fully dissolved.

   Required ingredients:

   • Dashi powder: 1 teaspoon
   • Soy sauce: 1 teaspoon
   • Sugar: 1 teaspoon
   • Miso paste: 1 teaspoon
   • Water: 1 glass

4. Cover with a lid and wait for 5 minutes.

5. Ready!