Last Update : 7th Mar, 2020
November 25, 2018
In Japan, we eat miso soup at breakfast as a delicious compliment to the rest of the meal.
Ingredients (serves 4)
(For the dashi stock)
4 cups of water
10 cm strip of konbu
1 tsp instant dash granules
(For the soup)
1/2 a block of tofu
1 tbsp of wakame (dried)
3 tbsp of miso paste
1. Pre-soak the wakame in water for 3 minutes (until soft), then drain.
2. Put the water and konbu in a pot and add heat. As soon as it comes to the boil, remove the konbu.
3. Add the tofu (cut into bite-sized pieces) and wakame to the dashi stock.
4. Add the miso and give it a moment to dissolve. As soon as the soup comes back to the boil, remove from the heat (never let the soup boil for long after adding the miso paste).
• 71 kcal
• 6.3g protein
• 3.6g fat
• 94.0g calcium
• 1.4g dietary fiber
• 1.9g salt
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