Miso Soup with Tofu

This soup is the most popular soup in Japan. However, the preparation methods vary from home to home, as each housewife prepares the soup with different additions.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 8 dl Soup base, chicken, cube

  • 200 g Pasta, Rice noodles

  • 100 g Tofu

  • 2 piece Onion, young

  • 100 g Sprouts, wheat

  • 1 stick Seaweed, wakame, dried

  • 1 spoon Oil, plant, coconut

  • 3 spoons Miso

  • 1 teaspoon Sesame seeds, dried

  • 1 pinch Salt, table

  • 1 piece Chili peppers, red chili, fresh

  • 1 twig Coriander, leaves, fresh

Steps

  1. Wash a sprig of cilantro, dry it, pluck the leaves, and chop them. Wash the bean sprouts under lukewarm running water and dry them. Wash the chili, halve it, remove the seeds, and slice it into strips. Wash the spring onions, clean them, and slice them into thin rings. Soak wakame seaweed in cold water for five minutes. Wash the tofu, dry it well, and cut it into cubes.

  2. Quickly cook the udon noodles in boiling water, then drain and rinse them with cold water. Pour vegetable broth into a pot and bring it to a boil. Add miso paste and stir until it is completely dissolved. Reduce the temperature and season with salt and pepper. Then add the cubed tofu and cook everything together for five minutes. At the very end, add the sliced spring onions and remove from heat.

  3. Heat oil in a wok and sauté the bean sprouts and chili for two minutes. Add sesame seeds, mix well, and remove from heat. Drain the soaked seaweed and slice it. Prepare four bowls, distributing the noodles, seaweed, sautéed bean sprouts, and some of the liquid in which the seaweed was soaked. Pour the hot soup over all the ingredients and sprinkle with cilantro.

Nutrition Information (Per 100g)

  • Calories: 221.16 kcal
  • Fat: 3.57 g
    • Saturated Fat: 1.36 g
  • Carbohydrates: 39.81 g
    • Sugars: 1.02 g
  • Protein: 4.93 g
  • Fiber: 1.02 g

Advice

We add seaweed to grains and especially legumes, as they make the dish easier to digest (after beans in which kombu seaweed has been cooked, we will not feel bloated). We use seaweed as a seasoning. Although they have many precious properties, we use them moderately – by pinches and centimeters (example: add three centimeters of kombu seaweed per person to the soup). Seaweed contains sodium glutamate (a flavor enhancer), which releases the nutritional values of the food with which it is prepared.