Miso Soup (Dairy-Free)

Miso Soup is a traditional Japanese appetizer that offers a warm, savory broth rich in umami flavors. This dairy-free version is light yet satisfying, perfect for a comforting start to any meal.

Ingredients

• Miso paste - 30 grams
• Water - 500 ml
• Dashi stock (made with kombu) - 500 ml
• Tofu (firm) - 100 grams, cubed
• Green onions - 2, chopped
• Seaweed (wakame) - 5 grams, dried
• Mushrooms (shiitake or button) - 50 grams, sliced
• Carrot - 1 small, julienned

Steps

1. In a pot, bring 500 ml of water to a gentle boil.
2. Add the kombu to the water and let it simmer for 10 minutes to create dashi stock.
3. Remove the kombu and stir in the miso paste until fully dissolved.
4. Add the cubed tofu, sliced mushrooms, julienned carrot, and wakame to the pot.
5. Simmer for an additional 5 minutes until the vegetables are tender.
6. Remove from heat and stir in the chopped green onions just before serving.

Nutrition

• Calories: 80
• Protein: 6 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics which support gut health.
• Low in calories, making it a great option for weight management.

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