Nasu Miso Soup

Nasu Miso Soup is a comforting and flavorful Japanese dish featuring tender eggplant in a savory miso broth. This low-carb soup is perfect for a light lunch, providing a warm and nutritious option that is both satisfying and easy to prepare.

Ingredients

• Japanese eggplant - 200 grams
• Miso paste (preferably white or yellow) - 2 tablespoons
• Dashi stock (or vegetable broth) - 500 ml
• Tofu (firm) - 100 grams, cubed
• Green onions - 2 stalks, chopped
• Sesame oil - 1 teaspoon
• Seaweed (wakame) - 10 grams, dried
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Black pepper - to taste

Steps

1. Start by soaking the dried seaweed in warm water for about 10 minutes until it expands, then drain and set aside.
2. In a pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
3. Add the miso paste to the pot, stirring it into the garlic and ginger mixture, and cook for an additional minute to release its flavor.
4. Pour in the dashi stock and bring the mixture to a gentle simmer.
5. While the broth is heating, slice the Japanese eggplant into bite-sized pieces.
6. Add the eggplant and cubed tofu to the simmering broth, cooking for about 5-7 minutes or until the eggplant is tender.
7. Stir in the soaked seaweed and chopped green onions, and let it simmer for another 2-3 minutes.
8. Season the soup with black pepper to taste, and serve hot.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 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 eggplant, which may help combat oxidative stress.
• Low in carbohydrates, making it suitable for low-carb diets.
• Contains protein from tofu, contributing to muscle maintenance and repair.

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