Miso Soup
Classic Japanese miso soup with soft tofu, wakame seaweed and spring onions in a light dashi broth.
- 10 minto make
- 4portions
- Easyto cook
- Pescatariandiet
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Ingredients
For 4 portions
- 3 Tbsp miso
- 150g tofu
- 1 tablespoon wakame
- 2 medium spring onions
- 800ml dashi
Method
- Heat the dashi in a pot until it is almost boiling. Add the wakame and let it soften for 1–2 minutes.
- Add the tofu cut into small cubes and warm through for another minute (do not boil hard).
- Remove the pot from the heat. Place the miso in a small bowl, ladle in a little of the hot broth and stir until smooth, then pour it back into the pot. Stir gently.
- Ladle into bowls and top with finely sliced spring onions. Serve immediately.
Nutrition
| A portion (261g) | 100g | |
|---|---|---|
| Energy | 112 kcal | 43 kcal |
| Protein | 12.3g | 4.7g |
| Carbohydrate | 5.2g | 2g |
| of which sugars | 1g | 0.4g |
| Fat | 5.2g | 2g |
| of which saturates | 0.8g | 0.3g |
| Fibre | 1.6g | 0.6g |
| Salt | 2.1g | 0.8g |
Footprint
| A portion | 1kg | |
|---|---|---|
| Climate (CO₂ eq) | 0.07kg | 0.3kg |
| Nutrient pollution (N eq) | 0.4g | 2g |
| Land use for a year | 0.04m² | 0.2m² |
| Water use | 200L | 800L |
Rounded to 1 significant figure. How we work it out.
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