Healthy
Miso soup with tofu and vegetables
A comforting, low-calorie Japanese soup with tofu and seaweed.
VegetarianVeganGluten-free
Ingredients
- 1 liter water
- 3 tablespoons miso paste
- 150 g firm tofu, diced
- 1 carrot in fine julienne
- 100 g sliced mushrooms
- 1 tablespoon dried wakame seaweed
- 2 spring onions, chopped
- 1 teaspoon sesame oil
Step-by-step
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- Put the water in the mixing bowl and heat 8 min/90°C/speed 1.
- Add the carrot, the mushrooms and the wakame seaweed.
- Program 6 min/90°C/reverse/spoon speed.
- Add the diced tofu carefully.
- Dissolve the miso paste in a pot with a little of the broth and return it to the mixing bowl.
- Mix 1 min/70°C/reverse/spoon speed without letting it boil so as not to lose the miso's properties.
- Serve with the chopped spring onion and a few drops of sesame oil.
Tips
- Do not boil the miso to preserve its probiotics and its flavor.
- Nutritional note: a very low-calorie soup rich in protein from the tofu.
- The wakame seaweed provides minerals and a marine touch.
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