Keto Miso Soup with Tofu and Seaweed
A warming and comforting miso soup with tofu and seaweed, perfect for a keto lunch. Uses shiro miso for milder flavor.
Ingredients
- 4 cups Dashi (Gluten-Free)
- 2 tbsp Shiro Miso Paste
- 1 block Firm Tofu (cubed)
- 2 tbsp Dried Wakame Seaweed
- 2 stalks Green Onions (thinly sliced)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rehydrate the wakame seaweed in warm water for 5 minutes. Drain.
- 2Bring the dashi to a simmer in a pot.
- 3Reduce heat to low and whisk in the miso paste until dissolved. Do not boil.
- 4Add the tofu and wakame seaweed to the pot.
- 5Simmer for 2-3 minutes to heat through.
- 6Garnish with green onions and serve immediately.
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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