Japanese · Lunch
Silken Tofu and Seaweed Soup
A light Japanese soup built on kombu dashi with soft silken tofu, rehydrated wakame seaweed, and white miso stirred in off the heat. Finished with soy sauce and sesame oil, scattered with scallion, and served hot as a savoury low-effort starter or side.
$3
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
149Calories
11.2gProtein
7.6gFat
10.4gCarbs
2.4gSugar
2.1gFiber
1214mgSodium
0mgChol
1.4gSat Fat
320mgPotassium
180mgCalcium
2.4mgIron
0mcgVitamin B12
2.1mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
rich-umami
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Cut tofu into 1.5cm cubes. Soak wakame in cold water for 5 minutes until soft, then drain.
2
Simmer
Heat kombu dashi in a small saucepan over medium heat for 2 minutes until small bubbles rise steadily.
3
Simmer
Add wakame and tofu to the dashi and simmer over medium-low heat for 3 minutes until tofu warms through.
4
Finish
Ladle hot dashi into a bowl, whisk in white miso until smooth, then stir back into the saucepan off heat.
5
Finish
Stir soy sauce and sesame oil into the soup, then slice scallion and scatter over top.
6
Plate
Ladle into a serving bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g silken tofu
- 2 cup480ml kombu dashi
- 4 tsp10g dried wakame seaweed
- 2 tbsp36g white miso paste
- 22 scallion
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp sesame oil
