Volya 
Recipes
Miso soup with tofu and wakame
VeganVegetarianHalalKosher
15-minute Japanese staple — silky tofu, sea-vegetable wakame, fermented white miso. 8 g protein, 95 kcal per bowl.
⏱ 15 min✂ 8 prep👤 4 serves🧊 2fridge
Ingredients
- •4 tbsp white miso paste
- •200 g silken tofu, diced
- •8 g dried wakame seaweed
- •800 ml dashi or vegetable broth
- •3 tbsp green onion, sliced
- •1 tsp soy sauce (optional, to taste)
Steps
- 1Bring broth to a gentle simmer — do NOT boil, high heat kills miso's live cultures.
- 2Soak wakame in cold water 5 min, drain.
- 3Whisk miso with a ladle of warm broth in a small bowl until smooth, then pour back into the pot.
- 4Add diced tofu and rehydrated wakame, warm through 1 minute.
- 5Ladle into bowls, top with sliced green onion + a few drops of soy sauce if desired.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
9%
⚠This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).