Miso Soup With Tofu And Wakame Seaweed
If you use kombu based stock, the natural taste of simple miso soup will be greatly enhanced. Miso soup made from nutritious kombu is also recommended for those who want to improve into a healthier lifestyle. You can use all types of kombu to make the base stock for miso soup.
Ingredients
- 70 g Silken Tofu (0.24 oz)
- 2 g Dried Wakame Seaweed (0.07 oz)
- 300 ml Dashi Stock
- 1½ tbsp Miso Paste
Instructions
- Put kombu dashi stock in a pan, heat it over medium heat until just before boiling.
- Add dried wakame seaweed that has been rehydrated with water, then add silken tofu that has been cut into bite-sized pieces. Boil for 2 to 3 minutes.
- Turn off the heat, dilute miso paste, mix it with the soup stock in the pot and stir thoroughly.
Notes
It is important not to add miso paste after turning off the heat. This is because miso paste, especially when you are using raw miso (unpasteurized miso), is rich in alive yeast that is beneficial for your body.
Keep the probiotics by diluting the miso paste after turning off the heat to get all possible health benefits from miso. Enjoy the miso soup from kombu dashi with only simple ingredients!