Japanese · Lunch
Soybean Paste Soup (Low-Calorie)
A light Japanese miso soup built on kombu-dashi stock, simmered with silken tofu, wakame, and scallion, whisked with white miso paste off the heat to keep it delicate. Savoury and clean-tasting, served hot in a small bowl as a low-calorie starter or side.
$2
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
156Calories
14.4gProtein
6.2gFat
12.8gCarbs
3.2gSugar
2.1gFiber
1547mgSodium
0mgChol
0.9gSat Fat
380mgPotassium
135mgCalcium
2.3mgIron
0.1mcgVitamin B12
2.1mgVitamin C
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Cut the silken tofu into small cubes; rehydrate dried wakame in cold water 5 minutes, then drain.
2
Simmer
Bring kombu-dashi stock to a gentle simmer over medium heat for 2 minutes until bubbles form at the edge.
3
Finish
Whisk white miso paste with a ladle of hot stock until smooth, then stir into the saucepan with soy sauce over low heat for 1 minute without boiling.
4
Plate
Add tofu and wakame, warm gently 1 minute over low heat, then ladle into a bowl, scatter sliced scallion on top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g silken tofu
- 480ml480ml kombu-dashi stock
- 2 tbsp2 tbsp white miso paste
- 2 tsp2 tsp dried wakame
- 22 scallion
- 1 tsp1 tsp soy sauce
