Description
This is a perfect post holidays instant soup that doesn’t require any cooking and is made of whole food plant-based ingredients. Your tummy will love it!
Ingredients
Scale
- About 40g (1.4oz) finely chopped kale
- 30g (1.06oz) miso paste + 50g (1.8oz) water
- about a tbsp. of dried wakame
- 440g (15.5oz) hot water
- 70g (2.5oz) firm tofu cubes
- Scallions (as much as you want)
Optional ingredients:
- Nutritional yeast
- Sesame seeds
Instructions
- Start by finely chopping enough kale to fill about half of your soup bowl. Then, add some dried wakame and pour it over with hot water – enough so that the kale gets immersed.
- Now, take dark miso paste – I used 2 tablespoons i.e., 30 grams. Pour some hot water, but not too hot to preserve the benefits of this delicate fermented soybean paste. I keep my miso in the fridge, so it cools the water down to some extent.
- Add the water gradually and dissolve the paste until you have a nice broth consistency.
- Next, add some tofu cubes – regular or fermented, I like the latter. And stir in the dissolved miso paste.
- Now, sprinkle some fresh scallions on top.
- Optionally, add some nutritional yeast and sesame seeds as well for extra nutrition.
Notes
Did you know that miso paste is the only high sodium food that is beneficial for you as the benefits of fermented soy outweigh any adverse effects from the salt?
Nutritional info includes 4 tablespoons chopped scallions, 2 tablespoons nutritional yeast, and one teaspoon of unhulled sesame seeds.
- Prep Time: 5 minutes
Nutrition
- Serving Size: The whole recipe
- Calories: 237 kcal
- Sugar: 6.5g
- Sodium: 1910mg
- Fat: 10g
- Saturated Fat: 1.4g
- Carbohydrates: 18.4g
- Fiber: 10.4g
- Protein: 23.1g
