My Miso Soup with Wakame and Tofu
A comforting and nourishing bowl of umami-rich goodness.
⏱️ 25 min🍽️ Serves 1
🔥 120 kcal💪 8g protein🍚 10g carbs🥑 5g fat🌾 3g fibreper serving
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servings
Ingredients
- 💧4 cup water
- 🌿1 kombu strip (4-inch)
- ⬜½ cup firm tofu, cubed
- 🌱2 tbsp dried wakame seaweed
- 🥣3 tbsp white miso paste
- 🧅2 green onions, sliced
Pro tips
- For extra depth of flavor, add a pinch of dashi granules along with the kombu.
- Adjust the amount of miso paste to your taste; some prefer a stronger, saltier flavor.
- Feel free to add other ingredients like mushrooms or spinach for more variety and nutrition.
Method
- 1In a medium pot, combine water and kombu. Bring to a gentle simmer over medium heat for 10 minutes, ensuring it doesn't boil.
- 2Remove the kombu from the pot and discard. Add the cubed tofu and dried wakame to the dashi broth. Simmer for 2-3 minutes until the wakame rehydrates and softens.
- 3In a small bowl, whisk the miso paste with a ladleful of the hot broth until smooth. This prevents lumps in the soup.
- 4Remove the pot from the heat. Stir the diluted miso paste into the broth. It's important not to boil miso soup after adding the paste to preserve its flavor and beneficial probiotics.
- 5Serve immediately in individual bowls, garnished with sliced green onions.