Miso Shiru

Miso Shiru is a comforting and flavorful Japanese soup typically enjoyed at breakfast, featuring miso paste and a variety of fresh ingredients. This dairy-free dish is not only soothing but also packed with umami goodness.

Ingredients

• Dashi stock - 500 ml
• Miso paste (white or red) - 3 tablespoons
• Tofu (firm) - 100 grams, cubed
• Wakame seaweed (dried) - 2 tablespoons
• Green onions - 2, finely sliced
• Mushrooms (shiitake or enoki) - 100 grams, sliced
• Carrot - 1 small, julienned
• Salt - to taste

Steps

1. In a pot, bring the dashi stock to a gentle simmer over medium heat.
2. Add the sliced mushrooms and julienned carrot to the pot, cooking for about 5 minutes until tender.
3. While the vegetables are cooking, soak the dried wakame seaweed in warm water for 5 minutes, then drain and chop coarsely.
4. In a small bowl, mix the miso paste with a ladle of the hot dashi to dissolve it, then add it back to the pot.
5. Add the cubed tofu and soaked wakame to the pot, stirring gently to combine.
6. Allow the soup to heat through for another 2-3 minutes, being careful not to boil it.
7. Taste the soup and add salt if needed, then serve hot, garnished with sliced green onions.

Nutrition

• Calories: 120
• Protein: 8 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics from miso, which support gut health.
• Low in calories but high in protein, making it a filling breakfast option.

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