Dr Weil's Miso Soup
Experience the nourishing simplicity of Dr. Weil's Miso Soup, a classic Japanese-inspired recipe packed with wholesome, umami-rich ingredients. This comforting soup begins with a flavorful dashi base made from kombu and dried bonito flakes, creating a delicate broth that forms the heart of this dish. Creamy miso paste is gently whisked in to infuse the soup with its signature savory depth, while tender cubes of tofu, rehydrated wakame seaweed, and optional shiitake mushrooms add both texture and nutrition. Finished with a sprinkle of fresh scallions, this quick and easy miso soup is not only a satisfying meal starter but also a nourishing delight for the soul. Perfect for a cozy weeknight dinner or as a healthy addition to your wellness routine, this recipe is a must-try for fans of light, wholesome Japanese cuisine.
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Ingredients
- 5 cups water
- 1 piece (4-inch) kombu (dried kelp)
- 1 cup dried bonito flakes
- 4 tablespoons red or white miso paste
- 8 ounces soft tofu, cubed
- 2 stalks scallions, thinly sliced
- 4 mushrooms shiitake mushrooms, thinly sliced (optional)
- 1 tablespoon wakame (dried seaweed), rehydrated
Directions
Step 1
In a medium saucepan, combine the 5 cups of water and the piece of kombu. Let the kombu soak in the water for about 10 minutes to soften.
Step 2
Place the saucepan over medium heat and bring the water to a gentle simmer (do not let it boil). Once the water is close to simmering, remove the kombu and discard it.
Step 3
Add the dried bonito flakes to the hot water. Allow the mixture to simmer gently for 5 minutes, then remove from heat.
Step 4
Strain the broth through a fine mesh sieve or cheesecloth into a clean saucepan, discarding the bonito flakes. You now have dashi, the base for your miso soup.
Step 5
In a small bowl, whisk together the miso paste with a ladleful of the warm dashi until smooth (this prevents clumping). Gradually stir the miso mixture back into the pot of dashi. Do not allow the soup to boil after adding miso, as it can compromise the soup's flavor and nutrition.
Step 6
Add the cubed tofu, sliced shiitake mushrooms (if using), and rehydrated wakame to the pot. Allow the soup to warm gently over low heat for 5-7 minutes.
Step 7
Ladle the soup into bowls and garnish with thinly sliced scallions. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1843.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1153.7 |
| Total Fat 22.7g | 0% |
| Saturated Fat 1.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2629.0mg | 0% |
| Total Carbohydrate 28.2g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 7.8g | |
| Protein 209.6g | 0% |
| Vitamin D 92.4IU | 0% |
| Calcium 537.7mg | 0% |
| Iron 17.7mg | 0% |
| Potassium 1984.7mg | 0% |
Source of Calories