Miso Soup with Tofu

Name: Miso Soup with Tofu
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Ingredients: 2 tbsp (40g) Miso; 1/2 block, cubed (200g) Tofu; 1 sheet, torn (5g) Nori; 3, sliced (30g) Scallions

Recipes · Lunch · Recipe, Typed Supps

Eight minutes, four ingredients, and never let it boil.

Allergens and patterns

Contains soya. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

2 tbsp (40g) Miso — A fermented paste — stir it in off the boil, because boiling kills the live cultures that are half the point.
1/2 block, cubed (200g) Tofu — Silken or firm, cut small so it warms through without breaking apart.
1 sheet, torn (5g) Nori — Iodine, and the sea note that makes this taste like miso soup rather than salty water.
3, sliced (30g) Scallions — Added raw at the end for sharpness.

Nutrition per serving

Calories: 181.5 kcal
Protein: 16.6g
Carbohydrate: 5.9g
of which sugars: 1.9g
Fat: 9.7g
of which saturated: 1.4g
Fibre: 3.2g
Sodium: 781.3mg

Method

Heat 700ml of water with the nori to just below a simmer.
Add the tofu and warm it through for three minutes.
Take the pot off the heat, whisk the miso into a ladleful of the broth, then stir it back in.
Scatter the scallions over the bowls.