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Home Soups

Tofu and Seaweed in Miso

by Miggy
November 8, 2020
in Asian, Christmas, Diabetes-friendly, Japanese, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Soups, Soy, Vegan, Vegetarian
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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.

To Recipe

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

  1. Soak: Have the seaweed in the bowls with 2 tablespoons of water each to soak it in.
  2. 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.
  3. 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

Serves: 2
Cook time: 3 minutes
Level: Beginner
Print Recipe

Ingredients

  • 7 tbsp tofu, diced
  • 2 g dried Wakame seaweed
  • 10 g miso
  • 1 1/2 cup water
  • 1/2 green onions, finely chopped

Instructions

  1. Have the seaweed in the bowls with 2 tbsp of water each to soak it in.
  2. Boil the remaining water in a saucepan.
  3. Once the water boils, stir in the miso and mix well.
  4. On the bowls, pour the miso broth the add the tofu cubes.
  5. Sprinkle with green onions. Serve.
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