Low Salt Miso Soup

Well, I have a pretty nice story about making this low salt miso soup. The first time I made it was after a request from my wife because she loves this kind of soup, especially the low-salt ones. I didn’t know back then that she was such a fan of Japanese soups, but luckily I already had quite a bit of experience making them from my time working in a restaurant.

This low salt miso soup is super delicious and perfect to enjoy during winter, especially for people who love soups without too much salt. Plus, it’s so easy to make at home, just make sure to get a good-quality low-sodium miso paste, which you can find at your local Asian grocery store or order online.

why you’ll love low salt miso soup?

Low salt miso soup is a warm and gentle bowl of comfort that makes you feel calm, I love it because it is soft in flavor yet full of taste as You will enjoy it when you want something cozy that does not make you feel heavy and tired and the tofu feels smooth and light while the green onions bring freshness.

You will also love how simple it is to make because it does not need long hours in the kitchen yet it tastes special and rich because of the low-sodium miso paste that gives it that deep flavor without too much salt.

ingredients

• 4 cups water
• 2 tablespoons low-sodium miso paste
• ½ cup soft tofu cut into small cubes
• 2 tablespoons dried wakame seaweed
• 2 green onions chopped
• ½ teaspoon sesame oil optional

ingredients notes

• Water – makes the warm base of the soup and holds all the gentle flavors.
• Low-sodium miso paste – gives that special taste without too much salt and keeps the soup healthy.
• Soft tofu – adds smooth texture and makes the soup filling without being heavy.
• Dried wakame seaweed – comes from the sea and becomes soft when warmed and adds minerals that are good for you.
• Green onions – make the soup taste bright and fresh and also look colorful.
• Sesame oil – adds a light nutty aroma that makes the soup smell wonderful.

HOW TO MAKE low salt miso soup?

step 1

Warm four cups of water in a small pot over medium heat until it starts to steam softly but do not let it boil.

step 2

In a small bowl mix two tablespoons of miso paste with a few spoons of warm water until it becomes smooth and creamy so it will dissolve better later.

step 3

Add two tablespoons of dried wakame seaweed to the warm water and watch it grow and soften while cooking for about three minutes.

step 4

Gently add the tofu cubes into the pot and stir softly so they stay whole then let them heat for about two to three minutes.

step 5

Turn off the heat and wait one short minute then slowly add the miso paste mixture and stir until everything blends together but do not boil it because that will change the taste.

step 6

Sprinkle the chopped green onions on top and add a few drops of sesame oil if you like a soft nutty flavor.

kitchen equipment

• Small pot
• Bowl
• Spoon
• Knife
• Cutting board
• Ladle

Some variations of this low salt miso soup!

You can make this soup your own by adding small slices of mushrooms or spinach as I do sometimes or even a few thin noodles to make it a full meal plus You could also use firm tofu if you like a stronger texture.

substitution

If you cannot find low-sodium miso paste you can use regular miso paste but just a little less and add more water to balance the flavor and also If you do not have seaweed you can use spinach or soft cabbage instead because both will taste lovely plus You can replace sesame oil with a few drops of olive oil if that is what you have.

tips for making the best low salt miso soup!

Always add the miso paste after you turn off the heat because boiling it will take away the soft taste and the good nutrients and Try cutting your tofu into even cubes so they look neat and warm evenly and always Taste the soup before adding more miso so you can adjust it gently to your liking because it is easier to add flavor than to fix too much salt.

faq

what is this low salt miso soup recipe made of?

It is made of water and miso paste and tofu and seaweed and green onions and sometimes a few drops of sesame oil.

can i make it without seaweed?

Yes, you can use spinach or cabbage instead and it will still taste very nice

Can I use firm tofu?

Yes, firm tofu works too if you like a little more texture in each bite

Can I use broth instead of water?

Yes, you can use low-sodium vegetable broth and it will make the soup taste richer and deeper

how long does this low salt miso soup it last?

You can keep it in the fridge for about two days and warm it gently when you want to eat it again.