Miso Soup with Tofu and Miso

Miso Soup with Tofu is a comforting and nourishing Japanese dish, perfect for a low-carb lunch. This flavorful soup combines the umami of miso with soft tofu and fresh scallions, creating a delightful meal in just minutes.

Ingredients

• Dashi stock - 500 ml
• White miso paste - 3 tablespoons
• Silken tofu - 150 grams, cubed
• Green onions - 2, finely sliced
• Seaweed (Wakame) - 10 grams, dried
• Shiitake mushrooms - 50 grams, sliced
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon
• Black pepper - to taste

Steps

1. In a pot, bring the dashi stock to a gentle simmer over medium heat.
2. While the stock is heating, soak the dried wakame in a small bowl of water for about 5 minutes until rehydrated, then drain and set aside.
3. Once the dashi is simmering, add the sliced shiitake mushrooms and let them cook for about 3 minutes.
4. Reduce the heat to low and whisk in the white miso paste until fully dissolved.
5. Add the cubed silken tofu and rehydrated wakame to the pot, and allow to warm through for about 2-3 minutes.
6. Stir in the soy sauce and sesame oil, then taste and adjust with black pepper if desired.
7. Remove from heat and serve hot, garnished with sliced green onions.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 8 g
• Fiber: 1 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 probiotics from miso, promoting gut health.
• Protein source from tofu, aiding muscle repair and growth.

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