Miso Soup with Tofu and Vegetables

Miso Soup with Tofu and Vegetables is a comforting and nutritious Japanese dish that combines the umami flavor of miso with the softness of tofu and the freshness of seasonal veggies. This low-carb meal is perfect for a light lunch, providing a warm and satisfying experience.

Ingredients

• Dashi broth - 500 ml
• Miso paste - 2 tablespoons
• Firm tofu - 150 grams, cubed
• Shiitake mushrooms - 50 grams, sliced
• Spinach - 100 grams, fresh
• Green onions - 2, finely chopped
• Carrot - 1 medium, julienned
• Seaweed (wakame) - 2 tablespoons, dried
• Sesame oil - 1 teaspoon
• Soy sauce - 1 teaspoon
• Salt - to taste

Steps

1. In a pot, bring the dashi broth to a gentle simmer over medium heat.
2. Add the shiitake mushrooms and carrots to the broth, and cook for about 5 minutes until they are tender.
3. In a small bowl, mix the miso paste with a ladle of hot broth until smooth, then stir it back into the pot.
4. Add the cubed tofu and cook for another 3 minutes, allowing the tofu to warm through.
5. Stir in the fresh spinach and dried seaweed, cooking for an additional 2 minutes until the spinach is wilted.
6. Add the soy sauce and sesame oil, and season with salt to taste.
7. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 150
• Protein: 12 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables, promoting overall health.
• Low in carbohydrates, making it suitable for low-carb diets.

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