Don't order miso soup ever again!

Ingredients

• 200 g Silken Tofu (cut into 1‑cm cubes)
• 2 stalks Green Onions (thinly sliced)
• 1 Tbsp Dashi Powder (instant dashi granules)
• 1 Tbsp Dried Wakame Seaweed (rehydrates in broth)
• 2 Tbsp Miso Paste (red or white miso preferred)
• 4 cups Water (filtered)

Instructions

1. Prepare Tofu and Green Onions

   Gently cut the silken tofu into small cubes and slice the green onions thinly. Set both aside.

   Time: PT5M

2. Make Dashi Broth

   Place the pot on medium heat, add 4 cups of water, then stir in the dashi powder and dried wakame seaweed.

   Time: PT3M

   Temperature: Medium heat

3. Add Tofu and Green Onions

   Gently add the tofu cubes and sliced green onions to the simmering broth. Keep the temperature below a full boil.

   Time: PT3M

   Temperature: Medium heat

4. Incorporate Miso Paste

   Turn off the heat. In a ladle, take a small amount of hot broth, whisk in the miso paste until smooth, then stir the mixture back into the pot.

   Time: PT2M

5. Serve

   Ladle the soup into bowls and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

6 g

Carbohydrates

5 g

Fat

4 g

Fiber

1 g