Miso Soup with Tofu & Seaweed
Soupe miso au tofu et algues
15 min · Easy · 180 kcal per serving
Ingredients
For one serving.
- Miso paste(Pâte miso)2 tbsp
- Firm tofu(Tofu ferme)100 g
- Wakame seaweed(Algue wakame)5 g
- Spring onion(Oignon vert)2
Preparation
Step by step, from pantry to plate.
Soak the wakame in a small bowl of cold water for 5 minutes until softened, then drain it if there is too much water.
Cut the tofu into small cubes and slice the spring onion thinly.
Pour 4 cups of water into a pot and bring it just to a gentle simmer over medium heat.
Add the wakame and tofu to the pot and simmer for 2 minutes.
Turn the heat to low, then dissolve the miso paste in a ladleful of hot broth and stir it back into the pot.
Do not boil the soup after adding the miso, then add the spring onion and season lightly with pepper if you like.
Ladle into bowls and serve warm.
Good to know
Keep the soup at a gentle simmer after adding miso so the flavor stays smooth.
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