🇯🇵 Japan · Asian
Japanese Tofu Miso Soup (Low-Sodium)
A gentle, soothing low-sodium miso soup made with silken tofu, wakame seaweed, and dashi — a CKD staple when made with reduced miso.
Nutrition per serving
110
Calories
95mg
Phosphorus
95 / 800mg daily limit
340mg
Sodium
340 / 2000mg daily limit
210mg
Potassium
210 / 2000mg daily limit
CKD Dietitian Tip
Use white (shiro) miso instead of red — it has less sodium. Limit to 3/4 tsp miso per serving.
Ingredients
Instructions
-
1
Rehydrate wakame in cold water for 5 minutes, drain.
-
2
Heat dashi stock until just below boiling.
-
3
Dissolve miso paste in a small bowl with 2 tbsp warm dashi, then add to pot.
-
4
Add tofu cubes and wakame. Warm through 2 minutes (do not boil).
-
5
Serve immediately, garnished with green onion.
Add to your meal plan
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