Miso Soup with Tofu & Seaweed
Soupe miso au tofu et algues
15 min · Easy · 180 kcal per serving
Ingredients
For one serving. Quantities scale with this. The nutrition panel stays per serving.
- Miso paste(Pâte miso)2 tbspIn store only
- Firm tofu(Tofu ferme)100 gIn store only
- Wakame seaweed(Algue wakame)5 gNot stocked
- Spring onion(Oignon vert)2Not stocked
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.
How these figures were worked out
Calculated from standard food composition tables for the raw ingredients as listed, before cooking. They are estimates of a recipe, not laboratory measurements of a finished dish.
Every figure here is for one serving at the quantities as written. The servings control changes the shopping quantities and leaves these figures alone.
These recipes are cooked in home kitchens, where the same boards, pans and utensils handle other foods. We cannot tell you what the dish you cook will contain. Read the label on every product you buy: the ingredient and allergen information on the pack is the authority, not this page.
No qualified reviewer has signed off these figures, so this page shows no vegan, gluten free or other dietary label. When one has, the labels return with their basis stated.
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