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MISO SOUP WITH TOFU AND SEAWEED
13

MISO SOUP WITH TOFU AND SEAWEED

NUTRITION
HEALTHY RECIPES
Sep 12, 2024

MISO SOUP WITH TOFU AND SEAWEED

This classic Miso Soup with Tofu and Seaweed is a warm and comforting dish, perfect for a quick and healthy meal. Made with a miso paste and water base, it features soft tofu cubes, dried seaweed, and fresh green onions for added texture and flavour. A hint of soy sauce complements the Miso’s umami, while the tofu and seaweed provide a protein-rich, nutritious balance. Whether enjoyed as a light lunch or starter, this easy-to-make soup is satisfying and wholesome, offering a delicious taste of Japanese cuisine.

RECIPE CATEGORY

Lunch, Dinner, Snack, Entrée, Appetiser

SERVING SIZE

1

CUISINE

Japanese, Asian

PREPARATION / TECHNIQUES

Boil, Simmer, No-Cook, Quick & Easy

OCCASION / HOLIDAY

Lunch, Dinner, Light Meal, Healthy Eating, Asian-Inspired, Winter, Quick Meal

SPECIAL CONSIDERATION / DIETARY CONCERNS

Healthy, Low Fat, Low Sodium, Vegan, Vegetarian, Wheat / Gluten-Free, High Protein

DISH TYPE

Soup, Entrée, Appetiser, Side

INGREDIENTS FOR MISO SOUP WITH TOFU AND SEAWEED

  • 1 tbsp miso paste
  • 1 cup water
  • 1/4 cup tofu, cubed
  • 1 tbsp dried seaweed
  • 1/4 cup green onions, sliced
  • 1/2 tbsp soy sauce
  • Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

  • Calories: 90 kcal
  • Protein: 6g
  • Carbohydrates: 6g
  • Fat: 4g
  • Fibre: 2g
  • Sodium: 800mg
  • Iron: 10% of DV
  • Calcium: 8% of DV

PREPARATION FOR MISO SOUP WITH TOFU AND SEAWEED

  1. Prepare the Miso Base: Bring 1 cup of water to a simmer over medium heat in a small saucepan. Once simmering, reduce the heat to low.
  1. Add Miso Paste: Stir in 1 tbsp of miso paste, whisking until it fully dissolves into the water, creating a smooth broth.
  1. Add Tofu and Seaweed: Gently stir in the cubed tofu and dried seaweed. Allow the tofu to warm through and the seaweed to rehydrate, simmering for 2-3 minutes.
  1. Season the Soup: Stir in soy sauce and green onions, and add salt and pepper to taste. Let the flavours meld together for 1-2 minutes.
  1. Serve: Remove from heat and ladle the soup into a bowl. Garnish with extra green onions if desired, and serve immediately.

PREP TIME

5 minutes

COOKING TIME

7 minutes

TIPS FOR MISO SOUP WITH TOFU AND SEAWEED

  • Avoid boiling the Miso once added to preserve its delicate flavour and health benefits.
  • Use silken tofu for a softer texture or firm tofu for a heartier bite.
  • Add a few drops of sesame oil or a sprinkle of toasted seeds before serving.

VARIATIONS

  • Mushroom Miso Soup: Add sliced shiitake mushrooms for an earthy flavour.
  • Protein Boost: Add cooked chicken or shrimp for a non-vegetarian option.
  • Spicy Twist: Stir in a dash of sriracha or red pepper flakes for some heat.

PREPPING AND STORAGE

  • Fridge: Store leftover soup in an airtight container in the refrigerator for up to 2 days.
  • Freezing: Not recommended, as tofu and seaweed lose their texture when frozen.

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