Low Sodium Traditional Miso Soup Broth
Delight in the comforting simplicity of Low Sodium Traditional Miso Soup Broth—a delicate blend of authentic Japanese flavors crafted with health-conscious care. This recipe highlights a rich umami base created from kombu (dried kelp) and dried shiitake mushrooms, complemented by low-sodium white miso paste for a subtle yet satisfying taste. Perfectly balanced and easy to prepare, this wholesome broth is ideal for those seeking a lighter version of classic miso soup. Optional additions like silken tofu and fresh scallion garnish add texture and freshness, while the gentle cooking process preserves the integrity of flavors. Whether savored alone or enhanced with veggies, proteins, or noodles, this low-sodium miso soup broth is a nourishing, versatile dish for any occasion.
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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
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.
If using tofu, gently add the cubed silken tofu into the pot and heat through for 2-3 minutes.
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
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 7.0 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 387 mg | 30% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1045 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
