Japanese · Lunch
Soybean Paste Soup (GLP-1)
Warming Japanese soybean paste soup built around silken tofu, wakame and a soft-simmered egg for a genuinely protein-forward, GLP-1-friendly bowl. Dashi and white miso carry the savoury base while a modest portion of rice keeps the carbs light. Finished with scallion, it eats gently and clears easily.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
338Calories
36.2gProtein
11.4gFat
24.8gCarbs
3.1gSugar
5.6gFiber
1450mgSodium
384mgChol
2.9gSat Fat
680mgPotassium
210mgCalcium
4.8mgIron
0.9mcgVitamin B12
4mgVitamin C
vegetarian
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Cube the silken tofu into 1-inch pieces, slice the scallion thinly, and rehydrate the wakame in cool water for 5 minutes until soft.
2
Simmer
Bring the dashi to a gentle simmer over medium heat for 3 minutes until small bubbles rise steadily around the edge.
3
Poach
Crack the egg into a cup, slide it into the simmering dashi, and poach over medium-low heat for 3 to 4 minutes until the white is set but the yolk jiggles.
4
Temper
Whisk the miso paste with a ladle of hot dashi until smooth, then stir the mixture back into the saucepan off heat to preserve the miso's flavour.
5
Build
Add the tofu, drained wakame, edamame, and rice to the saucepan and warm gently over low heat for 2 minutes without boiling.
6
Plate
Ladle the soup into a deep bowl, top with the poached egg, scatter scallion over the surface, stir in soy sauce, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g silken tofu
- 3 cups720ml dashi (kombu-bonito stock)
- 4 tbsp4 tbsp white miso paste
- 0.4 oz10g dried wakame
- 22 eggs
- 22 scallion
- 1/2 cup80g cooked edamame, shelled
- 1/2 cup90g cooked short-grain white rice
- 2 tsp2 tsp soy sauce
