Miso Soup with Wakame Seaweed
Miso Soup with Wakame Seaweed is a classic Japanese soup made with a savory broth of fermented soybean paste (miso) and delicate, rehydrated wakame seaweed. It typically includes ingredients like tofu, green onions, and sometimes dashi stock, forming a staple of Japanese cuisine.
🍽️ Nutrition at a glance
This soup is generally low in calories, with a typical serving around 40-60 kcal, and provides a good source of protein from miso and tofu, along with essential minerals like iodine and calcium from the wakame. It is not high in fat or carbs, making it a light, nutrient-dense option.
Nutrition breakdown
| Calories | 33 kcal |
| Protein | 2.5 g |
| Carbs | 5 g |
| Fat | 0.5 g |
| Fiber | 1 g |
| Sugar | 1.5 g |
| Sodium | 850 mg |
| Potassium | 150 mg |
| Calcium | 40 mg |
| Iron | 1.5 mg |
| Magnesium | 25 mg |
| Manganese | 0.3 mg |
| Vitamin K | 10 mcg |
| Folate | 15 mcg |
| Phosphorus | 30 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, miso soup is a cornerstone of Japanese meals, often served at breakfast, and its fermentation process in miso offers probiotics that support gut health. Nutritionally, wakame seaweed is a unique ingredient that adds umami flavor while contributing omega-3 fatty acids and antioxidants.
