Miso Soup with Tofu and Wakame
A proper Japanese miso soup with cubed silken tofu, rehydrated wakame seaweed, and spring onion. Ready in 10 minutes.
200
Calories
20g
Protein
10g
Carbs
9g
Fat
GLP-1 Tip
Miso soup is warm, salty, and hydrating — similar benefits to bone broth but vegan. The silken tofu adds protein without adding heaviness. Sip the broth, eat the tofu.
Easy on stomachVeganVegetarianDairy FreeNausea friendlyGood for shot day
Ingredients
Serves 1 · 3 min prep · 7 min cook
- 30 g miso paste, white (shiro)
- 200 g tofu (firm), silken, cubed
- 3 g dried wakame
- 10 g green onion, sliced(optional)
Method
- 1
Soak 1 tsp dried wakame in a small bowl of water for 5 minutes. It will expand significantly.
~5 min
- 2
Bring 350ml water to a gentle simmer in a saucepan. Do not boil.
~3 min
- 3
Cut 200g silken tofu into 2cm cubes and gently add to the water with the drained wakame.
~1 min
Allergens
SoyaGluten
Substitutions
Use chickpea miso for soy-free (these exist but are harder to find). Add cooked soba noodles for a more filling meal.
This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.