Low Sodium Traditional Miso Soup Broth
Delicate, umami-rich, and thoughtfully crafted, this Low Sodium Traditional Miso Soup Broth is a lighter take on the classic Japanese comfort food. Featuring a base of kombu (dried kelp) and shiitake mushrooms, this recipe yields a nutrient-packed broth brimming with savory depth while being kind to your sodium intake. Low-sodium white miso paste is carefully whisked in for a smooth, refined flavor, and the optional addition of silken tofu adds a touch of creamy texture. With just 30 minutes of preparation and cook time, this wholesome soup is perfect served on its own or as a versatile base for customizable add-ins like fresh vegetables or noodles. Aromatic scallions complete the dish, making this miso soup both nourishing and satisfying. Whether you're embracing a low-sodium diet or simply seeking a light, healthy broth, this recipe is sure to delight your taste buds.
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Ingredients
- 6 cups Water
- 1 4-inch piece Kombu (dried kelp)
- 4 pieces Dried shiitake mushrooms
- 3 tablespoons Low-sodium white miso paste
- 2 tablespoons Scallions (thinly sliced)
- 1 cup Silken tofu (optional, cubed)
Directions
Step 1
In a medium saucepan, combine 6 cups of water with the kombu and dried shiitake mushrooms. Let the ingredients soak for 20 minutes to extract their flavor.
Step 2
After soaking, place the saucepan over medium heat and slowly bring the water to a gentle simmer. Do not let it boil, as this may make the broth bitter.
Step 3
Once small bubbles start to form around the edges, remove the kombu from the pot and discard it or save it for another recipe. The kombu has now infused the broth with its subtle umami flavor.
Step 4
Allow the broth to simmer gently for another 5 minutes, letting the dried shiitake mushrooms enhance the flavor. Then, remove the mushrooms and set them aside. You can thinly slice the mushrooms and add them back to the soup later if desired.
Step 5
Reduce the heat to low. Place the miso paste in a small bowl and ladle 1/2 cup of the hot broth over it. Whisk the mixture until the miso is fully dissolved and lump-free.
Step 6
Slowly pour the dissolved miso mixture back into the pot, stirring gently to incorporate. Do not let the soup boil after adding the miso, as high heat can harm its flavor and nutrients.
Step 7
If using tofu, gently add the cubed silken tofu into the pot and heat through for 2-3 minutes.
Step 8
Ladle the soup into bowls and garnish each with sliced scallions. Enjoy the broth as-is or as a base for additional vegetables, proteins, or noodles.
Nutrition Facts
| Serving size | (1805.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 414.3 |
| Total Fat 10.4g | 0% |
| Saturated Fat 2.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 739.1mg | 0% |
| Total Carbohydrate 62.8g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 7.0g | |
| Protein 25.0g | 0% |
| Vitamin D 616IU | 0% |
| Calcium 387.2mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1044.6mg | 0% |
Source of Calories