Japanese Miso Soup with Tofu and Vegetables
A light and nourishing Japanese miso soup with tofu, seaweed, and green onions, perfect as a healthy starter or side dish.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
120 calories
$3.5 per serving
$20 min
4 servings
general, japanese cuisine
Ingredients
- 4 cups water
- 3 tbsp miso paste
- 150g firm tofu, cubed
- 2 tbsp dried wakame seaweed
- 2 green onions, sliced
- 1 tsp soy sauce
- 1/2 tsp sesame oil (optional)
- Salt to taste
Instructions
- 1.Heat the water in a pot over medium heat until hot but not boiling.
- 2.Add the dried wakame and simmer for 3 minutes until rehydrated.
- 3.Reduce heat to low and dissolve the miso paste in a small ladle of hot broth, then stir it back into the pot.
- 4.Add the cubed tofu and soy sauce, and cook gently for 2–3 minutes without boiling.
- 5.Stir in the sliced green onions and a few drops of sesame oil, then serve warm.
Nutrition Information
5g
fat
10g
carbs
2g
fiber
8g
protein
Frequently Asked Questions
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