Ingredients

3 sheets nori , torn into pieces
7 ounces extra firm tofu , diced
12 cups water , boiling
8 ounces baby portabella mushrooms , cleaned and sliced
8 ounces white button mushrooms , cleaned and sliced
3 green onions or 3 scallions , cut crosswise
12 tablespoons instant miso soup mix
Sunday's Hearty Miso Soup with Tofu, Seaweed, and Mushrooms is a warming and comforting dish that is perfect for a cozy evening at home. The combination of savory miso and umami-rich seaweed make for a satisfying and flavorful meal. The addition of tofu and mushrooms also provides a good source of protein and a variety of vitamins and minerals. Enjoy this soup as a light meal or as part of a larger Japanese-inspired spread.

Instructions

1.Soak torn nori in 2 cups of boiling water for 10 minutes.
2.Remove the nori and cut into small pieces.
3.Add the remaining water and instant miso soup mix to the pot with the nori water.
4.Bring the soup to a boil, then reduce the heat to a simmer.
5.Add the mushrooms and tofu to the soup and let simmer for 5 minutes.
6.Add the green onions and continue simmering until the vegetables are tender.

PROS

This soup is packed with nutrients from the tofu, seaweed, and mushrooms.

It is also low in calories and fat, making it a great option for a light meal.

CONS

Miso soup mix is high in sodium, so this recipe may not be suitable for those on a low-sodium diet.

Some people may not enjoy the texture of seaweed in the soup.

HEALTH & BENEFITS

This miso soup is a great source of plant-based protein from the tofu and mushrooms.
Seaweed is also high in iodine, which is important for healthy thyroid function.
The soup may also aid digestion and support a healthy immune system.

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