Traditional Japanese tofu and miso
Tofu and miso are foundational ingredients in Japanese cuisine, often combined in comforting dishes like miso soup or simmered tofu (yudofu). Tofu provides a soft, protein-rich base, while miso—a fermented soybean paste—adds deep, savory umami flavor. These ingredients are staples in traditional Japanese home cooking and temple cuisine.
🍽️ Nutrition at a glance
This combination is high in plant-based protein and generally low in fat, with moderate carbohydrates coming from the miso. It offers key nutrients like iron, calcium (especially from calcium-set tofu), and probiotics from the fermented miso. A typical serving of miso soup or a simple tofu dish ranges from 80 to 150 calories.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 7.5 g |
| Carbs | 6 g |
| Fat | 3.5 g |
| Fiber | 1.5 g |
| Sugar | 2 g |
| Sodium | 680 mg |
| Potassium | 350 mg |
| Calcium | 120 mg |
| Iron | 1.5 mg |
| Magnesium | 45 mg |
| Phosphorus | 100 mg |
| Zinc | 1.0 mg |
| Copper | 0.3 mg |
| Manganese | 0.4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, tofu and miso are central to 'washoku' (traditional Japanese cuisine), recognized by UNESCO for its harmony and seasonality. Nutritionally, the fermentation process in miso enhances digestibility and may support gut health, making this pairing both nourishing and deeply rooted in Japanese culinary philosophy.
