Japanese Miso Soup
Ingredients
The soup base
-
400
ml
Dashi stock
-
1
tbsp
miso paste
The additions
-
100
g
tofu
-
2
tbsp
wakame (dry)
-
2
tsp
green shallots, chopped
Instructions
- Reconstitute wakame seaweed in water.
- Dice the tofu and set aside.
- Bring dashi stock to a boil in a saucepan over medium heat.
- Add the diced tofu to the dashi stock to cook.
- Drain and squeeze excess water from the wakame and add it to the saucepan.
- Turn off the heat and add the miso paste, using a sieve to dissolve it.
- Turn the heat back on and stop just before the soup boils.
- Serve the miso soup and garnish with chopped green shallots.
Nutrition Facts (estimated)
Servings
2
Calories
48
Total fat
1g
Total carbohydrates
3g
Total protein
4g
Sodium
335mg
Cholesterol
0mg
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