Dairy-Free Miso Soup with Tofu and Seaweed
A light and flavorful Japanese miso soup, naturally dairy-free, featuring silken tofu, wakame seaweed, and a rich umami broth.
Ingredients
- 4 cups Water
- 1 tablespoon Dashi powder
- 3 tablespoons Miso paste
- 1 package (12oz) Silken tofu
- 2 tablespoons Dried wakame seaweed
- 2 stalks Green onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Bring water to a simmer in a pot.
- 2Add dashi powder and stir to dissolve.
- 3Reduce heat to low. In a small bowl, whisk miso paste with a little of the hot broth until smooth. Add the miso mixture to the pot and stir gently.
- 4Add silken tofu, cut into small cubes, and wakame seaweed. Simmer for 2-3 minutes, until wakame is softened.
- 5Garnish with chopped green onions before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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