Miso, tofu and seaweed soup
Quick and easy vegan soup that’s rich in minerals & probiotics – and can soothe digestion
Ingredients
- 4 cups of water
- 2 tablespoons miso paste
- ½ tablespoon of dried wakame seaweed
- 100g silken/soft tofu, cut into small cubes
- 1 spring onion, finely sliced
- A few slices of fresh ginger (optional)
It’s comforting, nutrient-rich, soothes digestion and supports hydration. Everything you need to support your body alongside your weight loss, and it’s vegan too. Miso is a good source of probiotics, which supports your gut health, seaweed is rich in minerals, and tofu is a great source of plant-based protein. The ingredients in this soup make it a gentle, comforting option when recovering from diarrhoea and dehydration
Instructions:
- In a medium-sized pot, bring the water to a simmer. If using ginger, add it to the pot and let it simmer for a few minutes to infuse the water.
- Add the wakame seaweed to the pot and simmer for 1-2 minutes until it softens. Wakame will expand as it rehydrates, so use it sparingly.
- In a small bowl, mix the miso paste with a little bit of the warm broth until it becomes a smooth paste. This helps to prevent clumps of miso from forming in your soup. Add the miso mixture back into the pot. To preserve its probiotic content, take care not to boil the soup after adding miso.
- Gently add the tofu cubes to the soup and allow them to warm through for about 1-2 minutes. Silken tofu is delicate, so stir gently if needed.
- Turn the heat off and add the sliced spring onion to the soup. If you used ginger slices, you can remove them now or leave them in for extra flavour.
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