MISO TOFU AND WAKAME BROTH WITH SPRING ONION

MISO TOFU AND WAKAME BROTH WITH SPRING ONION

Miso Tofu And Wakame Broth With Spring Onion is a light and nourishing broth that showcases the delicate flavours of Japanese cooking. A gentle simmer of water forms the base, enriched with white miso paste to create an umami-rich broth that is both soothing and restorative. The silken tofu brings a creamy softness, while rehydrated wakame adds a mineral-rich depth and subtle texture. Freshly chopped spring onion lifts the bowl with a bright and peppery note, completing the balance of flavour. This broth is ready in just ten minutes, which is vegan, gluten-free and low in fat, making it a versatile option for anyone seeking a quick and wholesome meal. It is ideal as a comforting starter or a light dinner, particularly during the winter season. This Miso Tofu And Wakame Broth With Spring Onion contains a clean yet layered taste, which delivers warmth, nutrition and authenticity in every spoonful.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Japanese

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Winter, Picnic

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Low Fat, Quick & Easy, Wheat / Gluten‑Free

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Miso Tofu And Wakame Broth With Spring Onion:

• 375 milliliters | 12.68 fluid ounces | 1½ cups water
• 18 grams | 0.63 ounces | 1 tablespoon white miso paste
• 60 grams | 2.12 ounces | ¼ cup silken tofu, cubed
• 0.50 grams | 0.02 ounces | 1 teaspoon dried wakame seaweed
• 6 grams | 0.21 ounces | 1 tablespoon chopped spring onion

FULL NUTRITIONAL INFORMATION

• Calories: 70 kilocalories
• Fat: 2.9 grams
• Saturated Fat: 0.4 grams
• Carbohydrate: 6.0 grams
• Sugar: 1.0 grams
• Fibre: 1.6 grams
• Sodium: 671 milligrams
• Protein: 5.8 grams
• Calcium: 110 milligrams
• Potassium: 181 milligrams
• Iron: 1.4 milligrams

PREPARATION

These steps are followed for the preparation of Miso Tofu And Wakame Broth With Spring Onion:

• Heat The Water: Bring 1½ cups of water to a gentle simmer in a small saucepan over medium heat. Avoid boiling vigorously to preserve miso’s probiotics.
• Rehydrate The Wakame: Add 1 teaspoon of dried wakame to the simmering water. Let it soak for 2 minutes until it expands and becomes tender.
• Dissolve The Miso: Reduce the heat to low. Transfer 1 tablespoon of white miso paste into a small bowl. Ladle a few tablespoons of hot broth over the miso and whisk until fully smooth.
• Combine Broth And Miso: Pour the dissolved miso back into the saucepan, stirring gently. Maintain a low temperature and do not boil it to retain flavour and beneficial enzymes.
• Add The Tofu: Gently slide ¼ cup of silken tofu cubes into the soup. Stir lightly to avoid breaking the delicate tofu and heat for 1
• Incorporate Wakame: Ensure the rehydrated wakame is evenly distributed. Use the spoon to fold seaweed and tofu into the broth.
• Garnish: Remove from heat. Sprinkle 1 tablespoon of chopped spring onion across the surface for a fresh finish.
• Serve Immediately: Transfer Miso Tofu And Wakame Broth With Spring Onion to a warmed bowl and enjoy while piping hot for the best texture and flavour.

PREPARATION TIME

5 minutes

COOKING TIME

5 minutes

TIPS

Here are some helpful tips for Miso Tofu And Wakame Broth With Spring Onion:

• Use Low Heat: Never boil miso and gentle simmering preserves its delicate flavour and nutrients.
• Whisk Miso First: Dissolving miso in a little broth prevents lumps in the final soup.
• Choose Miso Quality: Optional for authentic Japanese white miso for a milder and sweeter taste.
• Cut Tofu Carefully: Use a sharp knife and rinse between cuts to keep cubes neat.
• Pre-Chop Onion: Slice spring onion in advance and store in a sealed container to save time.
• Warm The Bowl: Preheat serving bowls with hot water to keep soup hot longer.

VARIATIONS

• Add Mushrooms: Stir through 2 tablespoons of sliced shiitake or enoki.
• Boost Vegetable: Fold in a handful of baby spinach or chopped bok choy.
• Spice It Up: Add a few drops of sesame oil or a pinch of red pepper flakes.
• Protein Swap: Use firm tofu cubes or add edamame for extra protein.
• Herb Twist: Garnish with fresh coriander or shiso leaves instead of spring onion.

PREPPING AND STORAGE

• Refrigerator: Store leftover Miso Tofu And Wakame Broth With Spring Onion in an airtight container for up to one day. Reheat gently without boiling.
• Freezer: Freezing is not recommended because freezing alters miso’s flavour and tofu’s texture.