Miso Soup

Name: Miso Soup
Ingredients: 2 tbsp Miso paste; 2 cups Dashi broth; 1 cup Water; 1/2 cup Tofu; 1/4 cup Wakame seaweed; 1/4 cup Green onions; 1 tsp Sesame oil

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesvegetarianveganglutenFreedairyFree

Nutrition (per serving)

950Calories

95 gProtein

65 gCarbs

35 gFat

12 gSugar

1100 mgSalt

Ingredients

2 tbsp Miso paste
2 cups Dashi broth
1 cup Water
1/2 cup Tofu
1/4 cup Wakame seaweed
1/4 cup Green onions
1 tsp Sesame oil

Method

Combine 2 cups of dashi broth and 1 cup of water in a large pot and bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
Add 2 tbsp of miso paste to the pot and whisk until the paste is fully dissolved, then add 1/2 cup of cubed tofu and 1/4 cup of wakame seaweed and cook for an additional 2-3 minutes, or until the tofu is heated through.
Stir in 1 tsp of sesame oil and cook for 1 minute, or until the oil is fragrant and the soup is hot and steaming, then remove the pot from the heat.
Ladle the miso soup into a bowl and garnish with 1/4 cup of thinly sliced green onions and a sprinkle of grated daikon radish if desired.
Serve the miso soup immediately, or store it in an airtight container in the refrigerator for up to 3 days and reheat it gently before serving.
To reheat the miso soup, simply place it in a saucepan over low heat and whisk constantly until the soup is hot and steaming, then serve and enjoy.