Miso soup with mung bean sprouts
3 servings
15 minutes
Miso soup with mung bean sprouts is a light, aromatic dish of Japanese cuisine that combines the rich flavor of fermented miso paste with the freshness of mung bean sprouts. This soup has a soft texture thanks to tofu pieces, while wakame seaweed adds a marine note. Light soy sauce enhances umami, and green onions add freshness. Historically, miso soup is an integral part of Japanese culture, often served as an appetizer to awaken the appetite. Its nutritional value and simplicity make it an ideal choice for both a refreshing breakfast and a light dinner. This soup provides comfort and warmth on cool days and fits harmoniously into any diet due to its healthy and natural ingredients.
1
Dissolve miso paste in boiling water, add mung bean sprouts, seaweed, and soy sauce, and cook for 1 minute.
- Miso paste: 100 g
- Mung bean sprouts: 50 g
- Wakame seaweed: 1 tablespoon
- Soy sauce: 1 tablespoon
2
Remove the pot from the heat, add tofu. Let the soup steep for 5-7 minutes.
- Tofu: 100 g
3
Pour the ready soup into bowls, sprinkle with finely chopped green onions, and serve.
- Spring onion: to taste