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Ingredients
- 6 cups dashi or low-sodium vegetable broth
- 1 cup sliced mushrooms
- 8 oz tofu, cubed
- 2 tbsp dried wakame
- 1/4 cup white miso
- 2 scallions, sliced
- 2 cups bread cubes
- 1 tbsp olive oil
- 1 tbsp chopped herbs
Instructions
Bring dashi/broth to a gentle simmer with mushrooms and wakame until tender.
Add tofu and warm through without vigorous boiling.
Place miso in a bowl and whisk with a ladleful of hot broth until smooth.
Reduce heat to low; stir the dissolved miso into the soup. Do not boil aggressively after adding miso.
Garnish with scallions and herby croutons and serve hot.
Nutrition per serving
125
Calories
6g
Protein
14g
Carbs
4g
Fat
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
