Miso Soup

Miso Soup is a traditional Japanese breakfast dish, known for its warm, savory broth and comforting flavors. This vegetarian version is enriched with tofu and fresh vegetables, making it a nutritious and satisfying start to your day.

Ingredients

• Miso paste - 30 grams
• Dashi stock (vegetarian) - 500 ml
• Firm tofu - 100 grams, cubed
• Green onions - 2, sliced
• Wakame seaweed - 5 grams, dried
• Carrot - 1 small, julienned
• Spinach - 50 grams, fresh

Steps

1. In a small bowl, soak the dried wakame seaweed in warm water for about 5 minutes until it expands, then drain and set aside.
2. In a medium saucepan, bring the vegetarian dashi stock to a gentle simmer over medium heat.
3. Add the cubed tofu and julienned carrot to the simmering broth. Cook for about 3-4 minutes until the carrot is slightly tender.
4. Stir in the soaked wakame seaweed and fresh spinach, cooking for an additional 1-2 minutes until the spinach is wilted.
5. In a separate small bowl, mix the miso paste with a few tablespoons of the hot broth until smooth, then gradually stir this mixture back into the pot, ensuring it does not boil to preserve the probiotics in the miso.
6. Remove from heat, and garnish with sliced green onions before serving.

Nutrition

• Calories: 120
• Protein: 8 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics, which support gut health.
• Provides a good source of plant-based protein from tofu.

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