Miso Soup with Tofu and Seaweed

This traditional Japanese Miso Soup is a comforting bowl of umami flavors, featuring silky tofu and nutrient-rich seaweed. Perfect for a low-carb lunch, it’s light yet satisfying.

Ingredients

• Miso paste - 3 tablespoons
• Silken tofu - 150 grams, cubed
• Dried wakame seaweed - 5 grams
• Vegetable broth - 500 milliliters
• Green onions - 2 stalks, chopped
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon
• Ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced

Steps

1. In a small bowl, soak the dried wakame seaweed in warm water for about 5 minutes until rehydrated, then drain and set aside.
2. In a pot, heat the vegetable broth over medium heat, adding the grated ginger and minced garlic, bringing it to a gentle simmer.
3. In a small bowl, mix the miso paste with a ladle of the warm broth until smooth, then stir it back into the pot.
4. Add the cubed silken tofu and the rehydrated wakame seaweed to the broth, simmering for an additional 3-4 minutes until heated through.
5. Stir in the soy sauce and sesame oil, then taste and adjust seasoning if necessary.
6. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 120
• Protein: 8 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 780 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from miso and seaweed.
• Low in calories and carbohydrates, making it suitable for low-carb diets.

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