Low Sodium Miso Soup with Tofu
Discover the perfect balance of flavor and nutrition with this comforting **Low Sodium Miso Soup with Tofu**. Crafted with wholesome ingredients like silken tofu, baby spinach, fresh ginger, and low-sodium white miso paste, this recipe offers a modern twist on classic miso soup while prioritizing heart-healthy, low-sodium options. Dried wakame seaweed infuses the broth with a subtle umami character, while julienned carrots and green onions add pops of freshness and vibrant color. Quick to prepare in under 25 minutes, this warming soup is ideal for a light, satisfying meal or as an appetizer for a Japanese-inspired dinner. Whether you're watching your sodium intake or simply craving a nutritious bowl of goodness, this recipe is sure to delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Water
- 2 cups Low sodium vegetable broth
- 8 ounces Silken tofu
- 3 tablespoons White miso paste (low sodium)
- 1 tablespoon Dried wakame seaweed
- 2 pieces Green onions
- 1 medium Carrot
- 1 cup Baby spinach
- 1 teaspoon Fresh ginger
Instructions
Start by bringing 4 cups of water and 2 cups of low sodium vegetable broth to a gentle simmer in a medium-sized pot over medium heat.
While the liquid is heating, cut the silken tofu into small 1-inch cubes and set aside.
Thinly slice the green onions and peel and julienne the medium carrot.
When the liquid begins to simmer, add 1 tablespoon of dried wakame seaweed and allow it to soak and expand for about 3 minutes.
In a small bowl, mix 3 tablespoons of low sodium white miso paste with a half cup of the hot broth taken from the pot to dissolve it, then return the mixture to the pot.
Add the cubed tofu, green onions, julienned carrot, and 1 cup of baby spinach to the pot, stirring gently.
Grate 1 teaspoon of fresh ginger and add it to the soup, enhancing the flavor.
Continue to simmer for another 5 minutes, being careful not to let the soup boil to preserve the miso’s probiotics.
Once the vegetables are tender, remove the pot from heat.
Serve the soup hot, dividing equally into bowls and enjoy your flavorful low sodium miso soup with tofu.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 10.6 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 993 mg | 76% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1137 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
