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jhessica

Miso Soup with Tofu and Seaweed: A Quick Recipe Reveal

A quick and easy recipe for Miso Soup with Tofu and Seaweed, perfect for a light meal or appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Soup
Cuisine: Japanese
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups water
  • 1/4 cup miso paste white or yellow
  • 1 cup firm tofu cubed
  • 1/4 cup dried wakame seaweed
  • 2 green onions sliced
  • 1 tablespoon soy sauce optional
  • 1 teaspoon sesame oil optional

Method
 

  1. In a medium saucepan, bring the water to a gentle simmer over medium heat.
  2. While the water is heating, soak the dried wakame seaweed in a small bowl of warm water for about 10 minutes until it expands. Drain and set aside.
  3. Once the water is simmering, reduce the heat to low. In a small bowl, mix the miso paste with a few tablespoons of the hot water until smooth.
  4. Stir the miso mixture back into the saucepan with the simmering water.
  5. Add the cubed tofu and soaked wakame to the pot. Allow everything to heat through for about 5 minutes, but do not let it boil.
  6. If desired, stir in the soy sauce and sesame oil for added flavor.
  7. Remove from heat and garnish with sliced green onions before serving.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 5gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 600mgFiber: 1gSugar: 1g

Notes

  • For a heartier soup, add sliced mushrooms or bok choy during step 5.
  • You can also substitute the tofu with cooked chicken or shrimp for a different protein option.

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