Miso Soup with Tofu

Miso Soup with Tofu is a comforting and nutritious Korean breakfast dish that combines the umami flavor of miso with soft tofu and fresh vegetables. This warm soup is perfect for starting your day with a healthy boost.

Ingredients

• Miso paste - 2 tablespoons
• Firm tofu - 150 grams, cubed
• Vegetable broth - 500 ml
• Water - 200 ml
• Green onions - 2 stalks, chopped
• Seaweed (nori or wakame) - 10 grams, rehydrated if dried
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 small, thinly sliced

Steps

1. In a medium pot, combine the vegetable broth and water, and bring to a boil.
2. Add the minced garlic and grated ginger to the pot, and simmer for 2 minutes.
3. Stir in the miso paste until fully dissolved, then reduce the heat to low.
4. Add the cubed tofu and sliced carrot to the pot, and simmer for another 5 minutes.
5. In the last minute of cooking, add the chopped green onions and rehydrated seaweed.
6. Drizzle with soy sauce and sesame oil before serving.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 12 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: 0.7 L

Health Benefits

• Rich in probiotics which can aid digestion.
• High in protein from tofu, supporting muscle health.

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