Miso Soup
Ingredients
The broth
-
1
piece
kombu (3-inch piece)
-
4
cups
water
-
¼
cup
white miso paste
The additions
-
3
tablespoons
wakame dried seaweed
-
⅓
cup
chopped green onion
-
6
ounces
silken tofu, cubed
-
to taste
tamari
Instructions
- Rinse the kombu and simmer it in water for 10 minutes without boiling.
- Soak the wakame in warm water for at least 5 minutes to rehydrate.
- Remove the kombu from the pot and create a miso slurry by mixing the miso paste with some hot broth until smooth, then stir it back into the pot.
- Drain the wakame and add it to the pot along with the green onions and tofu, simmering for 1 to 2 minutes on low heat.
- Season with tamari to taste and serve.
Nutrition Facts (estimated)
Servings
4
Calories
70
Total fat
3g
Total carbohydrates
8g
Total protein
5g
Sodium
600mg
Cholesterol
0mg
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