Japanese · Dinner
Soybean Paste Soup (Low-Chol)
Miso soup built on kombu-shiitake dashi, thickened with white and red miso paste and studded with silken tofu, wakame and scallion. Naturally low in cholesterol and saturated fat since it carries no animal protein, just soy-based richness and umami depth from the fermented paste base.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
168Calories
14.7gProtein
7.4gFat
15.3gCarbs
3.6gSugar
4.7gFiber
2175mgSodium
0mgChol
1.4gSat Fat
630mgPotassium
142.5mgCalcium
3.2mgIron
0mcgVitamin B12
3mgVitamin C
vegan
vegetarian
low-carb
low-calorie
low-chol
Instructions
1
Prep
Rinse the kombu under cold water and tear the silken tofu into 1cm cubes, setting both aside on a small plate.
2
Steep
Combine the kombu, dried shiitake mushrooms and water in a small saucepan; let steep off heat for 10 minutes until pale gold.
3
Simmer
Bring the dashi to a gentle simmer over medium heat for 3 minutes, then remove the kombu. Lower heat, add the rehydrated shiitake back in, and simmer 2 minutes more.
4
Temper
Ladle hot broth into a bowl, whisk in the white and red miso until fully dissolved, then stir the mixture back into the saucepan over low heat gently.
5
Finish
Add the tofu cubes and dried wakame; warm gently for 1 minute until the tofu heats through and wakame unfurls.
6
Plate
Ladle the soup into a bowl and scatter the sliced scallion over the top to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g silken tofu
- 2 piece10g kombu
- 44 dried shiitake mushrooms (6g)
- 2 cup480ml water
- 2 tbsp36g white miso paste
- 2 tsp12g red miso paste
- 2 tsp4g dried wakame
- 22 scallion
