Miso Soup

Miso Soup is a comforting and nutritious vegetarian dish that features a savory broth enriched with miso paste, tofu, and fresh vegetables. Perfect for starting your day, this soup is both warming and satisfying, making it a beloved Korean breakfast staple.

Ingredients

• Water - 500 ml
• Miso paste - 3 tablespoons
• Silken tofu - 150 grams, diced
• Green onions - 2 stalks, chopped
• Seaweed (wakame) - 10 grams, dried
• Garlic - 1 clove, minced
• Carrot - 1 small, julienned
• Zucchini - 1 small, diced
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon

Steps

1. In a pot, bring the water to a boil over medium heat.
2. Once boiling, add the dried wakame seaweed and let it soak for about 5 minutes until it expands.
3. Add the minced garlic, julienned carrot, and diced zucchini to the pot, and cook for another 5 minutes until the vegetables are tender.
4. Reduce the heat to low and stir in the miso paste until fully dissolved.
5. Add the diced silken tofu and let the soup simmer for an additional 2-3 minutes, ensuring not to boil.
6. Season with soy sauce and sesame oil, then remove from heat.
7. Ladle the soup into bowls and garnish with chopped green onions before serving.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from miso and vegetables, supporting immune health.
• Provides plant-based protein from tofu, aiding in muscle repair and growth.

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