Japanese Miso Soup with Tofu, Shiitake, and Wakame

A traditional Japanese miso soup, light and warming, featuring tender tofu, umami-rich shiitake mushrooms, and dried wakame seaweed. Ideal as a starter or a light lunch.

• 15 minutes
• 2 servings
• Main course

• vegan
• vegetarian
• microbiome-friendly
• probiotic
• high in protein
• aids digestion

Ingredients

• 2 piece Miso ((Light miso paste))
• 150 g Tofu ((Silken or firm tofu, cubed))
• 80 g Shiitake ((Fresh, sliced))
• 5 g Wakame ((Dried seaweed, briefly soaked))
• 700 g Water
• 80 g Spring onions ((Chopped, for garnish))

Instructions

1. Bring water to a boil in a pot. Reduce heat so that the water is only gently simmering.
2. Dissolve miso paste in a small bowl with a little warm water, then add it to the pot and mix well (do not let it boil to preserve probiotics).
3. Add tofu cubes, sliced shiitake, and soaked wakame seaweed. Let it steep for about 3-5 minutes until the tofu and mushrooms are warmed through.
4. Garnish with chopped spring onions and serve immediately.

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