Miso Soup with Tofu and Tofu

This Miso Soup with Tofu and Wakame is a comforting and nourishing Japanese dish, perfect for a low-carb lunch. Packed with umami flavors, it's both light and satisfying, featuring silky tofu and nutrient-rich seaweed.

Ingredients

• Dashi stock - 500 ml
• Miso paste - 2 tablespoons
• Silken tofu - 150 grams, cubed
• Dried wakame seaweed - 2 tablespoons, rehydrated
• Green onions - 2, sliced
• Soy sauce - 1 teaspoon (optional)
• Sesame oil - 1 teaspoon
• Fresh ginger - 1 teaspoon, grated

Steps

1. In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
2. While the stock is heating, rehydrate the dried wakame seaweed by soaking it in warm water for about 5 minutes, then drain and set aside.
3. Once the dashi is simmering, whisk in the miso paste until fully dissolved.
4. Add the cubed silken tofu and the rehydrated wakame to the pot. Cook for an additional 2-3 minutes until heated through.
5. Stir in the grated ginger and sesame oil, then remove from heat.
6. Serve the soup in bowls, garnishing with sliced green onions. Add soy sauce if desired.

Nutrition

• Calories: 120
• Protein: 10 g
• Carbs: 6 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.
• A good source of plant-based protein from tofu.

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