Miso Soup with Tofu and Tofu and Salmon

This Miso Soup with Tofu and Salmon is a comforting and nourishing Japanese dish that combines delicate flavors with nutritious ingredients. Perfect for a low carb lunch, it provides a satisfying meal that's both light and delicious.

Ingredients

• Dashi stock - 500 ml
• Miso paste - 2 tablespoons
• Firm tofu - 150 grams, diced
• Salmon fillet - 200 grams, skinless and boneless
• Green onions - 2 stalks, sliced
• Seaweed (wakame) - 10 grams, dried
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Pepper - to taste

Steps

1. In a pot, bring the dashi stock to a gentle simmer over medium heat.
2. Add the dried seaweed (wakame) to the pot and let it rehydrate for about 5 minutes.
3. While the seaweed is soaking, season the salmon fillet with salt and pepper.
4. Add the salmon to the pot and cook for about 5 minutes or until it is cooked through.
5. In a small bowl, mix the miso paste with a few tablespoons of the hot dashi stock until smooth, then stir it back into the pot.
6. Add the diced tofu and simmer for an additional 2-3 minutes to heat it through.
7. Finish by drizzling with sesame oil and sprinkle the sliced green onions on top.
8. Serve the soup hot in bowls, ensuring each serving has a piece of salmon, tofu, and seaweed.

Nutrition

• Calories: 350
• Protein: 36 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from salmon, supporting heart health.
• High in protein and low in carbohydrates, promoting muscle maintenance.

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