Miso Soup with Tofu

Miso Soup with Tofu is a comforting and savory Japanese dish that brings warmth and nourishment in every spoonful. This low carb version is perfect for a light lunch, featuring soft tofu and fresh vegetables in a flavorful miso broth.

Ingredients

• Dashi stock - 500 ml
• Miso paste - 3 tablespoons
• Soft tofu - 150 grams, cubed
• Green onions - 2 stalks, chopped
• Seaweed (wakame) - 10 grams, dried
• Shiitake mushrooms - 50 grams, sliced
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon

Steps

1. In a medium pot, bring the dashi stock to a gentle simmer over medium heat.
2. Add the sliced shiitake mushrooms and dried wakame to the pot, and cook for 3-4 minutes until the mushrooms soften.
3. In a small bowl, mix the miso paste with a ladle of the hot dashi broth until smooth, then stir the mixture back into the pot.
4. Gently add the cubed tofu and cook for another 2 minutes to warm the tofu through.
5. Stir in the soy sauce and sesame oil, then remove the pot from heat.
6. Serve the soup hot, garnished with chopped green onions.

Nutrition

• Calories: 120
• Protein: 10 g
• Carbs: 8 g
• Fiber: 1 g
• Sugar: 1 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 antioxidants and nutrients from miso and seaweed.
• Supports digestive health due to probiotics present in miso.

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