Silken Tofu Miso Soup with Greens
Miso soup with silken tofu and greens is a light dinner that's done in twenty minutes. Whisk the miso with a ladle of hot broth first so it dissolves smoothly, then stir it back in and don't let it boil after that. The wakame needs a few minutes to soften.
Ingredients
Makes 4 servings
- 600g Silken tofu
- 80g Miso paste
- 240g Baby spinach
- 60g Spring onions
- 16g Dried wakame seaweed
- 32ml Soy sauce
Method
- Bring 1 litre of water to a gentle simmer; rehydrate wakame for 5 minutes then add to the pot.
- Whisk miso paste with a ladleful of hot broth until smooth, then stir back into the pot - do not boil after adding miso.
- Add cubed silken tofu and spinach, warm through for 2 minutes.
- Stir in a splash of soy sauce, taste and adjust saltiness. Serve scattered with spring onions.
Nutrition
Per serving: 158 kcal · 14.1g protein · 13.8g carbs · 5.7g fat