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🍽️ Quick Miso Soup with Tofu and Seaweed

205 kcal · 30 min · 4 servings

Ingredients

• 10 g dried Wakame seaweed
• 150 g mushrooms
• 2 spring onions
• 150 g tofu
• 2 tsp sesame seeds
• 0.5 lime
• 600 ml classic vegetable broth
• 2 tbsp white miso paste
• 2 tbsp soy sauce

Instructions

1. 1. Place the wakame seaweed in a bowl and cover with warm water. Let the seaweed soak for 10 minutes.
2. 2. Clean the mushrooms and cut them into small pieces.
3. 3. Wash the spring onions and cut them into pieces about 2 centimeters long.
4. 4. Cut the tofu into cubes with a side length of 2 centimeters.
5. 5. Roast the sesame seeds in a dry pan until fragrant. Remove the pan from the heat and let the sesame cool on a plate.
6. 6. Squeeze the juice from the lime.
7. 7. Bring the vegetable broth to a boil in a pot.
8. 8. Add the spring onions and mushrooms to the boiling broth. Cook the vegetables for 3 minutes.
9. 9. Remove about 100 milliliters of the hot broth from the pot and set it aside.
10. 10. Whisk the miso paste into the reserved broth portion until it is completely dissolved.
11. 11. Stir the dissolved miso mixture into the remaining broth in the pot. Make sure the soup does not boil again to protect the flavor.
12. 12. Season the soup to taste with soy sauce and the juice of half a lime (or the whole juice, depending on size).
13. 13. Pour the soaked wakame seaweed into a sieve and let it drain well.
14. 14. Cut the seaweed into smaller pieces if desired.
15. 15. Add the seaweed and tofu cubes to the finished miso soup.
16. 16. Sprinkle the soup with the roasted sesame seeds and serve immediately.

Nutrition per serving

• kcal: 205
• Protein: 17 g · Fett/Fat: 9 g · Carbs: 15 g