Baked Tofu Miso Soup

Baked Tofu Miso Soup is a comforting and protein-packed dish that combines the umami flavors of miso with the satisfying texture of baked tofu. This easy-to-make recipe is perfect for a cozy dinner, offering a warm and nourishing experience.

Ingredients

• Firm tofu - 300 grams
• Miso paste - 2 tablespoons
• Vegetable broth - 500 milliliters
• Green onions - 2 stalks, chopped
• Carrot - 1 medium, thinly sliced
• Shiitake mushrooms - 100 grams, sliced
• Nori seaweed - 2 sheets, cut into strips
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Toasted sesame seeds - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Press the firm tofu to remove excess moisture, then cut it into 1.5 cm cubes.
3. In a bowl, mix the tofu cubes with sesame oil and a pinch of salt. Spread them on a baking sheet lined with parchment paper.
4. Bake the tofu in the preheated oven for 25 minutes, turning halfway through until golden brown.
5. While the tofu is baking, prepare the soup base. In a pot, combine the vegetable broth, miso paste, soy sauce, carrot, and shiitake mushrooms. Bring to a simmer over medium heat.
6. Once the tofu is done baking, add it to the soup along with the chopped green onions and nori strips. Simmer for an additional 5 minutes.
7. Serve hot, garnished with toasted sesame seeds and fresh cilantro.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in antioxidants from vegetables, promoting overall wellness.

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