Miso Soup with Tofu
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
74
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 74 kcal | (4 %) | ||
| Protein | 5.8 g | (6 %) | ||
| Fat | 5.3 g | (5 %) | ||
| Carbohydrates | 1 g | (1 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 sheet dried Wakame seaweed
- 1 garlic clove
- 1 walnut sized pc ginger
- 1 Tbsp sesame oil
- 600 milliliters Dashi
- 2 tsps Miso paste
- soy sauce
- 200 grams Tofu (natural)
- 1 scallion
- scallions (for garnish)
Preparation steps
1.
Soak the wakame in cold water. Peel and finely chop the garlic and ginger. Heat the oil and sauté the garlic and ginger. Deglaze the pan with the dashi and 200 ml (approximately 1 cup) of water. Add the miso and 1-2 tablespoons of soy sauce. Bring to a boil and add the wakame.
2.
Cut the tofu into cubes. Rinse the scallion and chop finely. Add the tofu and scallion to the soup and heat for 5 minutes. Season to taste with soy sauce and ladel into bowls. Garnish with more scallions.
