Miso Soup with Tofu and Salmon

This Miso Soup with Tofu and Salmon is a comforting and nutritious Japanese dish that combines rich flavors and healthy ingredients. Perfect for a low-carb lunch, it is both satisfying and easy to prepare.

Ingredients

• Dashi broth - 500 ml
• Miso paste - 2 tablespoons
• Firm tofu - 150 grams, cubed
• Salmon fillet - 150 grams, skin removed and cut into bite-sized pieces
• Green onions - 2 stalks, sliced
• Seaweed (wakame) - 10 grams, rehydrated
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon
• Salt - to taste

Steps

1. In a medium saucepan, bring the dashi broth to a gentle simmer over medium heat.
2. Add the miso paste to the hot broth, whisking until fully dissolved.
3. Gently add the cubed tofu and salmon pieces to the soup, cooking for about 5 minutes until the salmon is cooked through.
4. Stir in the rehydrated wakame and sliced green onions, and let simmer for an additional 2 minutes.
5. Add soy sauce and sesame oil, then taste and adjust salt if necessary.
6. Remove from heat and serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 280
• Protein: 30 g
• Carbs: 8 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from salmon, promoting heart health.
• Miso is a probiotic food that supports gut health.

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