Katsuobushi-free Miso Soup

Katsuobushi-free Miso Soup is a comforting and nutritious vegetarian dish that captures the essence of traditional Japanese flavors without using fish. This simple yet flavorful soup is perfect for a light lunch and can be enjoyed warm or at room temperature.

Ingredients

• Water - 500 ml
• Dashi powder (vegetarian) - 1 tablespoon
• Miso paste (white or yellow) - 3 tablespoons
• Silken tofu - 150 grams, cubed
• Seaweed (wakame) - 10 grams, dried
• Green onions - 2, finely sliced
• Carrot - 1 small, julienned
• Shiitake mushrooms - 100 grams, sliced
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon

Steps

1. In a pot, bring the water to a gentle boil over medium heat.
2. Add the dashi powder to the boiling water, stirring to dissolve.
3. Lower the heat and add the miso paste, whisking until fully dissolved.
4. Stir in the cubed silken tofu, dried wakame, julienned carrot, and sliced shiitake mushrooms.
5. Let the soup simmer for about 5-7 minutes, or until the vegetables are tender.
6. Add the soy sauce and sesame oil, stirring gently.
7. Remove from heat and garnish with finely sliced green onions before serving.

Nutrition

• Calories: 150
• Protein: 8 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, supporting muscle health.
• Low in calories, making it a great option for weight management.
• Contains antioxidants from mushrooms and seaweed, promoting overall health.

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