Soy is incredibly a good replacement for meat especially for those following a vegetarian or even a vegan diet. This Japanese soup, Tofu and Seaweed in Miso, is diabetes-friendly, low in cholesterol, fat and a lot more.
Enjoy a flavorful soup even without getting elements your body doesn’t need. Here’s a soup with soy and some herbs you can enjoy before your favorite meal.
Ingredients
- Tofu: Choose soft tofu for this soup.
- Seaweed: Wakame seaweed is the best for this.
- Miso: Makes a broth just that good.
- Green Onions: Just incredibly heightens the taste of the soup.
Preparation
- Soak: Have the seaweed in the bowls with 2 tablespoons of water each to soak it in.
- Boil: Boil the remaining water in a saucepan. Once the water boils, stir in the miso and mix well. On the bowls, pour the miso broth the add the tofu cubes.
- Serve: Sprinkle with green onions. Serve.
Tips and Variations
- Scallion: This can be a substitute to green onions and still keep the earthy taste. Just drop it before serving.
- Mushrooms: You can add mushroom like Shiitake on this soup for more texture and taste.
Storage
- In the fridge: Have this in the fridge for 2-3 days more but make sure to have it covered tightly.
- Freeze: This miso soup can be kept in the freezer for 3 months. Just make sure to place in a sealed container with at least an inch space from the content to the lid.
Tofu and Seaweed in Miso
Print RecipeIngredients
- 7 tbsp tofu, diced
- 2 g dried Wakame seaweed
- 10 g miso
- 1 1/2 cup water
- 1/2 green onions, finely chopped
Instructions
- Have the seaweed in the bowls with 2 tbsp of water each to soak it in.
- Boil the remaining water in a saucepan.
- Once the water boils, stir in the miso and mix well.
- On the bowls, pour the miso broth the add the tofu cubes.
- Sprinkle with green onions. Serve.
