Description
A comforting miso tofu soup loaded with mushrooms and seaweed.
Ingredients
Scale
- 3 tablespoons miso paste (white or yellow)
- 1 block (14 oz) soft tofu, cubed
- 4 cups low-sodium vegetable broth
- 1 cup dried wakame seaweed, rehydrated
- 2 green onions, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, sliced thinly
- 1 cup shiitake mushrooms, sliced
Instructions
- In a large pot over medium heat, combine vegetable broth with minced garlic and sliced ginger. Bring to a gentle simmer.
- In a small bowl, mix three tablespoons of miso paste with hot broth until smooth. Return to the pot to avoid clumps.
- Add chopped shiitake mushrooms and rehydrated wakame seaweed along with cubed soft tofu. Simmer for about five minutes until heated through.
- Toss in chopped green onions just before serving and stir well.
- Ladle into bowls, garnish with extra green onions if desired, and serve hot.
Notes
- This soup can be customized with your favorite vegetables.
- For a spicier version, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg