Savory Miso Soup with Tofu and Seaweed

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Miso Soup with Tofu and Seaweed

YOUR SOLIN GENERATED RECIPE

Savory Miso Soup with Tofu and Seaweed

Simmered silky tofu and edamame in a fragrant, umami-packed miso broth for a deeply comforting and nourishing meal.

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NUTRITION

509kcal
Protein
39.1g
Fat
20.2g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cup vegetable dashi

4 oz firm tofu

0.75 cup shelled edamame

3 tbsp miso paste

2 tbsp dried wakame seaweed

2 stalk green onions

0.25 tsp toasted sesame oil

0.5 tsp fresh ginger

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PREPARATION

  • 1

    Bring the vegetable dashi to a gentle simmer in a medium saucepan over medium heat.

  • 2

    Add the cubed firm tofu, shelled edamame, and grated fresh ginger to the pot, cooking for 5 minutes.

  • 3

    Stir in the dried wakame seaweed and continue to simmer for 2 minutes until the seaweed has fully expanded.

  • 4

    Ladle about half a cup of the hot broth into a small bowl and whisk in the miso paste until completely dissolved and smooth.

  • 5

    Remove the saucepan from the heat and stir the miso mixture back into the soup to preserve the delicate probiotics and flavor.

  • 6

    Divide the soup into bowls and garnish with sliced green onions and a drizzle of toasted sesame oil.

Savory Miso Soup with Tofu and Seaweed

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Miso Soup with Tofu and Seaweed

YOUR SOLIN GENERATED RECIPE

Savory Miso Soup with Tofu and Seaweed

Simmered silky tofu and edamame in a fragrant, umami-packed miso broth for a deeply comforting and nourishing meal.

NUTRITION

509kcal
Protein
39.1g
Fat
20.2g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cup vegetable dashi

4 oz firm tofu

0.75 cup shelled edamame

3 tbsp miso paste

2 tbsp dried wakame seaweed

2 stalk green onions

0.25 tsp toasted sesame oil

0.5 tsp fresh ginger

PREPARATION

  • 1

    Bring the vegetable dashi to a gentle simmer in a medium saucepan over medium heat.

  • 2

    Add the cubed firm tofu, shelled edamame, and grated fresh ginger to the pot, cooking for 5 minutes.

  • 3

    Stir in the dried wakame seaweed and continue to simmer for 2 minutes until the seaweed has fully expanded.

  • 4

    Ladle about half a cup of the hot broth into a small bowl and whisk in the miso paste until completely dissolved and smooth.

  • 5

    Remove the saucepan from the heat and stir the miso mixture back into the soup to preserve the delicate probiotics and flavor.

  • 6

    Divide the soup into bowls and garnish with sliced green onions and a drizzle of toasted sesame oil.