Miso Tofu Soup

This Miso Tofu Soup is a comforting and nourishing vegan dish, packed with umami flavors and wholesome ingredients. Perfect for a light meal or as an appetizer, it brings the essence of Japanese cuisine to your table.

Ingredients

• Firm Tofu - 200 grams
• Miso Paste - 2 tablespoons
• Dashi (vegan) - 500 ml
• Green Onions - 2 stalks, chopped
• Shiitake Mushrooms - 100 grams, sliced
• Seaweed (Wakame) - 2 tablespoons, dried
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Soy Sauce - 1 teaspoon
• Sesame Oil - 1 teaspoon
• Salt - to taste
• Black Pepper - to taste

Steps

1. Start by soaking the dried wakame seaweed in warm water for about 10 minutes until rehydrated, then drain and set aside.
2. In a pot, heat the sesame oil over medium heat, then add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add sliced shiitake mushrooms and continue to sauté for another 3-4 minutes until they soften.
4. Pour in the vegan dashi and bring to a gentle simmer.
5. While the broth is heating, cut the firm tofu into bite-sized cubes.
6. Once the broth is simmering, add the tofu cubes and the soaked wakame to the pot.
7. Stir in the miso paste and soy sauce, ensuring it dissolves well into the soup. Let it simmer for another 5 minutes.
8. Finally, add the chopped green onions, and season with salt and black pepper to taste.
9. Remove from heat and serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 180
• Protein: 14 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, supporting muscle health.
• Contains antioxidants and anti-inflammatory compounds from ginger and garlic.

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