Miso Soup with Seaweed

Miso Soup with Seaweed is a comforting and nutritious Japanese breakfast dish, rich in umami flavors and packed with health benefits. This vegan version is simple to prepare and perfect for starting your day on a wholesome note.

Ingredients

• Water - 500 ml
• Dried kombu seaweed - 10 g
• Miso paste (white or yellow) - 30 g
• Silken tofu - 100 g, diced
• Wakame seaweed (dried) - 5 g
• Spring onion - 1, finely chopped
• Shiitake mushrooms - 50 g, sliced
• Soy sauce - 1 tsp
• Sesame oil - 1 tsp

Steps

1. In a medium pot, combine 500 ml of water with 10 g of dried kombu seaweed. Let it soak for about 10 minutes to enhance the flavor.
2. After soaking, bring the pot to a gentle simmer over medium heat. Remove the kombu seaweed just before it boils to prevent bitterness.
3. In a small bowl, mix 30 g of miso paste with a ladleful of hot broth until smooth, then return this mixture to the pot.
4. Add the diced silken tofu, 5 g of dried wakame seaweed, and 50 g of sliced shiitake mushrooms to the pot. Simmer for 3-5 minutes until the mushrooms are tender.
5. Stir in 1 tsp of soy sauce and 1 tsp of sesame oil. Adjust seasoning to taste.
6. Serve the soup hot, garnished with 1 finely chopped spring onion.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and minerals from seaweed.
• Supports gut health due to the presence of miso and probiotics.

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