Miso Soup with Tofu

This Miso Soup with Tofu is a comforting and flavorful vegan dish, perfect for a light lunch. Packed with umami from the miso and fresh vegetables, it warms the soul and nourishes the body.

Ingredients

• Miso paste - 3 tablespoons
• Firm tofu - 200 grams, cubed
• Water - 500 milliliters
• Dried seaweed (wakame) - 2 tablespoons
• Green onions - 2, sliced
• Carrots - 1 small, julienned
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon

Steps

1. In a medium pot, bring 500 milliliters of water to a boil.
2. Add the dried seaweed to the boiling water and let it rehydrate for about 5 minutes.
3. Stir in the miso paste, making sure it dissolves completely.
4. Add the cubed tofu, julienned carrots, minced garlic, and grated ginger to the pot.
5. Reduce the heat and let the soup simmer for 5-7 minutes until the carrots are tender.
6. Stir in the soy sauce and sesame oil for added flavor.
7. Remove from heat and garnish with sliced green onions before serving.

Nutrition

• Calories: 150
• Protein: 12 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and nutrients from miso and vegetables.
• May support gut health due to the probiotics in miso.

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