Keto Miso Soup with Tofu (Soy-Free)

Ingredients

• 4 cups Dashi Broth
• 2 tbsp Chickpea Miso
• 1/4 cup Wakame Seaweed
• 1 cup Kelp Noodles
• 2 tbsp Green Onions
• 1/2 cup Enoki Mushrooms
• about 113 g Konjac Tofu
• 1 tbsp Bonito Flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pour the 4 cups of Dashi Broth into a medium-sized pot and heat over medium-high heat until it reaches a gentle simmer, about 93°C.
2. 2While the broth heats, place the 2 tbsp of Chickpea Miso in a small bowl. Ladle about 1/2 cup of the warm broth from the pot into the bowl with the miso. Whisk them together until the miso is completely dissolved and smooth.
3. 3Pour the dissolved miso mixture back into the pot with the rest of the Dashi Broth. Stir well to combine.
4. 4Add the 1/4 cup of Wakame Seaweed and the 1 cup of Kelp Noodles to the pot. Stir them into the broth.
5. 5Allow the soup to simmer gently for 5 minutes. The seaweed should rehydrate and the kelp noodles will soften slightly.
6. 6Stir in the 2 tbsp of Green Onions, the 1/2 cup of Enoki Mushrooms, and the about 113 g of Konjac Tofu. Cook for another 2-3 minutes, just until the mushrooms are tender and the tofu is heated through.
7. 7Ladle the hot soup into bowls. Garnish each serving with the 1 tbsp of Bonito Flakes just before serving.

Substitutions

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