Lunch 🤖 AI Generated

Miso Soup with Tofu & Seaweed – Light & Umami-Rich

A silky, soul-warming Japanese classic that delivers deep umami comfort in just 20 minutes. This Fat Switch version cuts 40% of calories by swapping traditional dashi oil-heavy broths for kombu-infused water and lighter miso ratios—without sacrificing that signature savory depth.

15m

Prep Time

12m

Cook Time

Servings

168

Calories

12g

Protein

🛒 Ingredients

✓ 1 cup water
✓ 1 small piece kombu seaweed (2×2 inch, about 3g)
✓ 1 tbsp white or red miso paste
✓ 150g silken tofu, pressed & cubed
✓ 1 small handful wakame seaweed (dried, about 5g)
✓ 1 spring onion, thinly sliced
✓ 1 tsp ginger, minced (optional)
✓ 3-4 mushrooms (shiitake or button), sliced thin
✓ 2 tbsp cucumber, julienned
✓ 1 tsp rice vinegar (optional, for brightness)
✓ Pinch of sea salt & white pepper to taste

👨‍🍳 Instructions

1. Prepare the Kombu Broth: Place 1 cup cold water and kombu piece in a small pot. Let sit 5 minutes, then heat gently over medium heat until just before boiling (do not boil kombu—it releases bitterness). Remove kombu once steam rises; discard.

2. Rehydrate Wakame: While broth heats, place dried wakame in a small bowl and cover with 2 tbsp warm water. Let sit 3-4 minutes until tender and doubled in size. Drain gently.

3. Press the Tofu: Wrap tofu block in a clean kitchen towel and gently press between your palms for 1-2 minutes to remove excess moisture. Cut into 1-inch cubes. Set aside.

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4. Sauté Mushrooms: In a separate small skillet (no oil needed), dry-sauté sliced mushrooms over medium-high heat for 2-3 minutes, stirring occasionally, until they release moisture and brown slightly. Season lightly with salt.

5. Dissolve Miso Paste: Once kombu broth is ready, remove from heat. Spoon 1 tbsp miso paste into a small ladle or bowl, add 2 tbsp of the warm broth, and whisk smooth. This prevents lumps. Pour miso mixture back into the pot and stir gently.

6. Build the Soup: Add tofu cubes, sautéed mushrooms, drained wakame, minced ginger, and cucumber to the pot. Stir gently to combine. Return to low heat for 1-2 minutes until tofu warms through (do not boil—it toughens the tofu).

7. Finish & Serve: Pour soup into a warm bowl. Top with sliced spring onion and a drizzle of rice vinegar if desired. Taste and adjust seasoning with a pinch of salt or white pepper. Serve immediately.

📊 Nutrition per Serving

Calories168 kcal

Protein12g

Carbohydrates14g

Fat6g

🏷️ Tags

#low-calorie miso soup#Japanese tofu soup recipe#umami broth without oil

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