Miso Soup with Tofu and Wakame

Rich in plant-based protein from soft tofu and gut-healthy probiotics from fermented miso, this traditional soup is a light and deeply nourishing starter.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400 g (14.1 oz) soft tofu, cubed · 340 kcal in the whole recipe
• 10 g (0.35 oz) dried wakame seaweed · 30 kcal in the whole recipe
• 2.5 tbsp (40 g) miso paste (fermented soybean paste) · 79 kcal in the whole recipe
• 4 cups (1000 ml) vegetable broth · 50 kcal in the whole recipe
• 1 tbsp (16 g) low-sodium soy sauce · 9 kcal in the whole recipe
• 3 stalks (40 g) green onion, finely sliced · 13 kcal in the whole recipe
• 1/2 tsp (2 g) toasted sesame oil · 18 kcal in the whole recipe

Method

1. Place the dried wakame seaweed in a bowl of cold water for 5 minutes to rehydrate, then drain.

   

2. In a pot, heat the vegetable broth, low-sodium soy sauce, and toasted sesame oil over medium heat until it gently simmers.

   

3. Ladle out a cup of warm broth into a bowl, whisk in the miso paste until smooth, then pour it back into the pot over low heat without boiling.

   

4. Add the cubed soft tofu and rehydrated wakame to the soup, warm for 2 minutes, then stir in the green onion and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.