Go Back
Edamame Miso Soup

Edamame Miso Soup

Discover the serene comfort of homemade Edamame Miso Soup, a delicate blend of savory umami and fresh, vibrant textures. This restorative bowl offers warmth and nourishment in every spoonful, perfect for any time of day. Featuring tender edamame and a rich miso broth, this recipe provides both incredible flavor and vital nutrients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 6 cups water or vegetable broth
  • 1 (4-inch) piece kombu
  • 1/2 cup bonito flakes (optional)
  • 1/4 cup white miso paste
  • 1.5 cups frozen shelled edamame, thawed
  • 1 (14-ounce) block firm tofu, pressed and diced
  • 3-4 scallions, thinly sliced
  • 2 tablespoons dried wakame seaweed
  • 1-2 teaspoons soy sauce or tamari (optional)
  • 1/2 teaspoon sesame oil (optional)

Method
 

  1. Prepare the dashi: Combine 6 cups water with the kombu in a medium pot. Heat until just before boiling, then remove the kombu. Add bonito flakes, simmer briefly, strain, and return dashi to the pot.
  2. Add diced tofu and thawed edamame to the dashi. Simmer for 3-5 minutes to warm through.
  3. Rehydrate wakame in a small bowl with warm water for 2-3 minutes, squeeze out excess water.
  4. Dissolve miso paste in a small bowl with a bit of warm dashi until smooth, then add to the soup pot off heat.
  5. Combine everything and add in the wakame. Adjust seasoning if needed and stir in optional sesame oil.
  6. Serve in bowls, garnished with scallions, and enjoy.

Notes

This soup can be stored in the refrigerator for up to 2-3 days. Reheat gently on the stovetop.