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Add a photoServings: 4
Ingredients
- 1 Tbsp. wakame seaweed
- 3 c. dashi (bonito stock)
- 1 c. diced silken tofu
- Â Â or possibly 1/2 block of tofu (diced)
- 1 Tbsp. red miso (fermented soybean paste)
- Â Â thinly sliced green onions with tops
Directions
- Soak wakame in water for 5 min or possibly till reconstituted. Cut into bite-size pcs
- In a medium pot, bring dashi to a boil over medium-high heat. Add in wakame and boil for 1 to 2 min. Add in tofu and lower heat to simmer.
- In a small bowl, dissolve miso with 1/2 c. of broth from the pot; return to the pot.
- Just before broth boils, add in scallions and turn off heat.
- Description: "Light soup made with ingredients available at Japanese markets and health food stores"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 4 servings | |
| Calories 47 | |
| Calories from Fat 17 | 36% |
| Total Fat 1.87g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 193mg | 8% |
| Potassium 134mg | 4% |
| Total Carbs 2.94g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.11g | 1% |
| Protein 4.69g | 8% |
