Low-Calorie Miso Soup
Tofu and Wakame
A nourishing, low-salt miso soup featuring delicate tofu cubes, rehydrated wakame, and fresh green onions. This light, warming dish is perfect for a healthy meal.
This classic miso soup is a gentle, heart-warming staple that embodies the Japanese philosophy of simple, balanced nutrition. By focusing on fresh, wholesome ingredients like silken tofu and wakame seaweed, it delivers a satisfying umami experience that is light on salt and oil. It is a comforting bowl that is both nourishing and easy on the stomach.
Ingredients
- 10 g dried wakame seaweed
- 200 g firm tofu
- 1 tbsp miso paste
- 1 stalk green onions
- 500 ml water
Instructions
- 1Rehydrate the wakame
Place the dry wakame seaweed into a glass bowl and pour water over it, allowing it to soak until fully rehydrated. Once softened, wash the seaweed thoroughly and drain the water completely.
Tip: Ensure the wakame is fully submerged so it expands evenly. - 2Drain the wakame
Use a slotted spoon to lift the rehydrated wakame from the bowl, allowing any excess water to drain away. Having the seaweed well-drained ensures the proper consistency for your soup base.
Tip: A quick shake of the spoon helps remove extra moisture quickly. - 3Cut the tofu
Place the firm tofu on a cutting board and carefully slice it into uniform 1cm cubes. Small, even cubes ensure that the tofu heats evenly throughout the soup.
Tip: Use a sharp knife to make clean cuts without crumbling the tofu. - 4Drain the tofu
After soaking the cubed tofu in clear water, gently scoop them out using a slotted spoon. Allow the water to drain off completely before adding them to the pot.
Tip: Soaking the tofu in clean water helps to refresh it before cooking. - 5Boil the ingredients
Bring a pot of water to a boil, then carefully add the prepared wakame and tofu cubes. Let the mixture cook for about 5 minutes to combine the flavors.
Tip: Add the ingredients gently to avoid splashing the boiling water. - 6Add miso paste
Once the tofu and wakame have cooked, add a spoonful of miso paste into the pot. Stir gently and allow it to simmer for another 3 minutes until fully incorporated.
Tip: Stir the miso paste slowly so it dissolves completely into the broth. - 7Garnish with green onions
Once the miso soup has finished cooking, turn off the heat and finish the dish by sprinkling fresh, chopped green onions over the top. This adds a nice pop of color and a fresh, aromatic flavor to the finished soup.
Tip: Add the green onions right before serving to keep them bright and crisp.
