Seaweed is a healthy vegetable, rich in vitamins and minerals but not used often in the American cuisine. Miso soup is a low calorie, nutritious way to incorporate seaweed into a healthy diet. Miso soup in America is usually made with dried wakame seaweed, miso paste, dashi powder (fish bullion), tofu and green onions. This results in a very salty soup without adding additional salt during preparation. In order to reduce the sodium in the soup, try making your own no-salt chicken broth and it will not compromise the taste.


Preparation time: 40 minutes

Servings: 10


10 cups of water

1 piece of chicken, 4 ounces

4 green onions

1 tablespoon wakame seaweed

5 ounces extra-firm tofu

3 tablespoons white miso paste


1.       Put water and chicken into a pot and bring to a boil then let it simmer on low heat for about 30 minutes.

2.       Slice the green onions in thin round circles, each circle should be about 1 millimeter thick. Then wash and cut tofu into small quarter inch cubes.

3.       Once the chicken is finished turn off, remove the piece of chicken and save for a future meal.

4.       Add green onion, wakame seaweed, and chopped tofu. Let the soup simmer for 5 minutes then turn off heat.

5.       Put some of the soup broth into a bowl then add the miso paste and dissolve the miso paste into the broth then add it to the soup. Stir soup and enjoy.

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