Tofu Miso Soup

Tofu Miso Soup is a soothing and nourishing vegan Japanese breakfast dish that combines soft tofu, seaweed, and vibrant vegetables in a savory miso broth. Perfect for starting your day with warmth and comfort, it’s both simple to make and packed with umami flavor.

Ingredients

• Water - 500 ml
• Miso paste - 3 tablespoons
• Silken tofu - 200 grams, cubed
• Dried wakame seaweed - 2 tablespoons, soaked in water
• Green onions - 2, finely chopped
• Carrot - 1 small, thinly sliced
• Ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced

Steps

1. In a medium pot, bring the water to a gentle boil over medium heat.
2. Once boiling, reduce the heat to low and add the grated ginger and minced garlic, allowing them to infuse the water for about 2 minutes.
3. Stir in the miso paste until fully dissolved in the broth.
4. Add the sliced carrot and let it simmer for 3-4 minutes until slightly tender.
5. Add the soaked wakame seaweed and cubed silken tofu to the pot, and cook for an additional 2-3 minutes.
6. Remove the pot from heat and stir in the chopped green onions.
7. Serve hot in bowls, and enjoy your warm Tofu Miso Soup.

Nutrition

• Calories: 120
• Protein: 8 g
• Carbs: 14 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, supporting muscle health.
• Contains antioxidants from ginger and garlic, boosting the immune system.

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