🍽️ Miso Soup with Tofu

Name: Miso Soup with Tofu
Total time: 30 min
Yield: 4 servings
Ingredients: 800 ml fish broth (or other clear broth); 3 tbsp miso paste; salt; pepper (from the mill); 2 young leek stalks; 250 g tofu; 1 piece kombu (seaweed, approx. 15x 15 cm); 30 g dried bonito flakes (Hana-Katsuo, approx. 3 heaped tbsp)

90 kcal · 30 min · 4 servings

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Ingredients

800 ml fish broth (or other clear broth)
3 tbsp miso paste
salt
pepper (from the mill)
2 young leek stalks
250 g tofu
1 piece kombu (seaweed, approx. 15x 15 cm)
30 g dried bonito flakes (Hana-Katsuo, approx. 3 heaped tbsp)

Instructions

1. Wash the leek thoroughly and remove the ends. Slice the white and light green parts into thin rings.
2. Cut the tofu into small, even cubes.
3. Heat the broth. Stir in the miso paste until it is completely dissolved. Season the soup with salt and pepper. Add the leek and tofu and let everything simmer in the hot broth for about 1 minute. Fill the soup into bowls and serve immediately.
4. Carefully wipe the kombu (dried kelp) with a cloth. Do not wash it to avoid losing nutrients.
5. Place the kombu with 800 milliliters of water in a pot. Heat it slowly over medium heat without a lid. Remove the kombu as soon as the water is about to boil. Then bring the water back to a boil.
6. Add the bonito flakes (dried, smoked tuna flakes) to the pot and bring the broth back to a boil. Wait about 1 minute until the flakes have sunk to the bottom. Then strain the broth through a cloth to filter it.

Nutrition per serving

kcal: 90
Protein: 7 g · Fett/Fat: 5 g · Carbs: 5 g