Free Healthy Recipe - Tofu and Wakame Miso Soup

Dairy free, Low carbohydrate, Low fat

Once you get the hang of making miso, which is basically just dashi and miso paste, you will realise that it's just the Japanese equivalent to vegetable soup. Only one rule applies. Whatever you have in the form of vegetables can be thrown into the dashi - cabbage, carrots, spinach, bok choy, tofu, mushrooms, noodles etc....
The one rule?
Add the miso at the end and boil it for no more than 1 minute, otherwise the friendly health promoting bacteria are destroyed. Miso is a wonderful immune strengthening food and excellent to feed a cold or flu.

1½ litres dashi
160 grams tofu, cut into small cubes 1cm thick
4 grams wakame
1 carrot julienned
1 cup Chinese cabbage, shredded

Mix the miso with some of the dashi to make a smooth runny paste.

Gently heat the remaining dashi in a pan and add the tofu, wakame, carrot and cabbage, slowly bringing it to the boil. Reduce the heat and simmer for 2 minutes. Stir in the miso. Heat gently for 1 minute but do bring it back to the boil. Serve immediately.

Note : There are various types of miso made from fermented soybeans and grain. Genmai and Kome miso is fermented soybean and rice and pale in colour.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 20 mins
Ready in: 30 mins

Suitable for:
Dinner, Entree, Lunch, Soup
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 332 kj
Calories 79 kcal
Fat 3.1 g
Saturated Fat 0.5 g
Total Carbohydrate 6.6 g
Total Protein 7 g
Fibre 2.6 g

Facebook Twitter RSS