Mild Miso Soup for Babies (with Soybean Sprouts)
Making Gentle Soybean Sprout Miso Soup for Your Toddler
My baby loves the crunch of soybean sprouts, so I decided to add them to our miso soup. It turned out to be a hit!
Main Ingredients- Zucchini 55g (diced into bite-sized pieces for baby)
- Onion 39g (diced into bite-sized pieces for baby)
- Tofu 89g (diced into bite-sized pieces for baby)
- Soybean sprouts 1 handful (rinsed clean)
- Miso paste 1-2 Tbsp (adjust to baby’s taste)
- Broth (anchovy & kelp) 300ml
Cooking Instructions
Step 1
First, prepare the vegetables and tofu for the soup. Dice the zucchini and onion into small, baby-friendly bite-sized pieces. Do the same for the tofu. Thoroughly rinse the soybean sprouts under running water and drain them in a colander.
Step 2
Pour the 300ml of anchovy and kelp broth into a pot. Add the diced zucchini and onion. Bring it to a rolling boil over high heat, then reduce the heat to medium-low and simmer for another 5 minutes until the vegetables are tender.
Step 3
Once the vegetables are somewhat cooked, stir in 1 tablespoon of miso paste. Taste the broth and adjust the seasoning. If it needs more flavor for your baby, add a little more miso paste, ensuring it’s mild.
Step 4
When the zucchini becomes translucent and is cooked through, add the diced tofu and the rinsed soybean sprouts to the pot.
Step 5
Once the soybean sprouts have slightly softened but still retain a bit of crunch (just as they wilt), turn the heat back on briefly and simmer for another 1-2 minutes. Finally, taste the soup again. If it’s too salty, add a little water. If it’s too bland, add a tiny bit more miso paste to get the perfect flavor for your baby.
