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🍲 Warming Miso Soup with Tofu and Wakame

115 kcal · 30 min · 4 servings

Ingredients

• 1 sheet dried wakame seaweed
• 1 clove garlic
• 1 walnut-sized piece ginger
• 1 tbsp sesame oil
• 600 ml dashi broth
• 2 tsp miso paste
• soy sauce
• 200 g tofu (plain)
• 1 spring onion
• spring onions (for garnish)

Instructions

1. 1. Place the wakame seaweed in a bowl and cover with cold water. Let them soak.
2. 2. Peel the garlic clove and the piece of ginger. Chop both ingredients very finely.
3. 3. Heat some oil in a pot.
4. 4. Add the finely chopped garlic and ginger to the hot oil. Sauté them briefly.
5. 5. Deglaze the pot with dashi broth and 200 milliliters of water.
6. 6. Stir the miso paste and 1 to 2 tablespoons of soy sauce into the broth.
7. 7. Bring the soup to a boil.
8. 8. Add the soaked wakame seaweed to the boiling soup.
9. 9. Cut the tofu into small cubes.
10. 10. Clean the spring onions, wash them well, and slice them into fine rings.
11. 11. Add the tofu cubes and the spring onions to the soup.
12. 12. Let everything heat through in the soup for 5 minutes.
13. 13. Finally, season the soup to taste with a little soy sauce.
14. 14. Pour the finished soup into bowls.
15. 15. Garnish the bowls with fresh coriander.

Nutrition per serving

• kcal: 115
• Protein: 9 g · Fett/Fat: 6 g · Carbs: 6 g