Miso Soup with Tofu and Tofu and Tofu

This Miso Soup with Tofu and Tofu and Tofu is a delightful, low-carb Japanese dish that highlights the umami flavor of miso combined with the silky texture of tofu. It's a nourishing and satisfying lunch option that is both simple to prepare and rich in flavor.

Ingredients

• Miso paste - 3 tablespoons
• Firm tofu - 200 grams (cubed)
• Silken tofu - 100 grams (blended until smooth)
• Dashi stock - 500 ml
• Green onions - 2 stalks (sliced)
• Seaweed (wakame) - 10 grams (rehydrated)
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon
• Fresh ginger - 1 teaspoon (grated)

Steps

1. In a pot, bring the dashi stock to a gentle simmer over medium heat.
2. Add the miso paste to the pot and whisk until fully dissolved.
3. Stir in the cubed firm tofu, grated ginger, and rehydrated seaweed, and allow to simmer for about 5 minutes.
4. Lower the heat and gently fold in the blended silken tofu, taking care not to break the cubes of firm tofu.
5. Add the soy sauce and sesame oil, and simmer for another 2 minutes.
6. Serve hot, garnished with sliced green onions.

Nutrition

• Calories: 180
• Protein: 15 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 1200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, promoting muscle health.
• Contains probiotics from miso, supporting gut health.

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