Keto Miso Soup with Tofu and Seaweed

Ingredients

• 4 cups Dashi Broth
• 4 tbsp Miso Paste (Chickpea Miso)
• 8 oz Firm Tofu
• 2 tbsp Dried Seaweed (Wakame)
• 2 stalks Green Onions

Instructions

1. 1Pour the 4 cups of Dashi Broth into a large heavy-bottomed pot and bring it to a simmer over medium-high heat. This should take about 5-7 minutes. You will see small bubbles forming around the edges of the pot.
2. 2While the broth is heating, cut the 8 oz of Firm Tofu into 1/2-inch cubes.
3. 3Once the broth is simmering, carefully add the cubed 8 oz of Firm Tofu and the 2 tbsp of Dried Seaweed (Wakame) to the pot. Let this simmer gently for 2 to 3 minutes, until the seaweed has softened.
4. 4In a separate small bowl, add about 1/4 cup of the hot broth from the pot. Then, add the 4 tbsp of Miso Paste (Chickpea Miso) to this bowl. Whisk these together until the miso paste is completely dissolved and the mixture is smooth.
5. 5Gently stir the smooth miso mixture back into the pot with the broth, tofu, and seaweed. Heat the soup through for another 1 to 2 minutes, ensuring it does not reach a rolling boil, which can affect the miso's flavor. The soup is ready when it is heated through and the aroma is fragrant.
6. 6Wash and thinly slice the 2 stalks of Green Onions. Sprinkle the sliced green onions over the soup just before serving.

Substitutions

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