Miso Soup With Tofu And Wakame Seaweed
|Dried wakame seaweed||1⁄2 Ounce (15 Gram)|
|Tofu cake||10 Ounce (285 Gram, 1 Cake)|
|Secondary bonito stock||3 1⁄2 Cup (56 tbs)|
|Miso||4 Tablespoon (Medium-Salted)|
|Chopped green onion tops||1 Tablespoon|
1. Soak wakame seaweed until it softens (about 10 minutes). Do not oversoak. Drain and trim away any tough sections, then cut into 1-inch (2 1/2-cm) lengths. Cut tofu into 1/2-inch (1 1/2 -cm) cubes.
2. Heat bonito stock over medium flame. When lukewarm, extract 1/2 cup stock and blend in miso, making sure there are no lumps. Slowly blend mixture back into stock. Continue to heat but do not boil.
3. When miso is completely dissolved, add tofu and wakame seaweed. Remove from heat just before soup boils.
4. Divide among preheated soup bowls. Garnish with green onions.
Calories 134 Calories from Fat 50
% Daily Value*
Total Fat 6 g8.8%
Saturated Fat 1 g5.2%
Trans Fat 0 g
Cholesterol 2.1 mg0.7%
Sodium 886.9 mg37%
Total Carbohydrates 6 g2.2%
Dietary Fiber 2.4 g9.4%
Sugars 1 g
Protein 14 g28.5%
Vitamin A 12% Vitamin C 10.3%
Calcium 15.1% Iron 7.6%
*Based on a 2000 Calorie diet