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Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:5Yield:5 servings, about 3/4 cup eachJump to Nutrition Facts
Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:5Yield:5 servings, about 3/4 cup each
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:5
Servings:
5
Yield:5 servings, about 3/4 cup each
Yield:
5 servings, about 3/4 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupcrumbled dried seaweed, such as wakame or kelp (see Tip)¼cupdiced strip steak (optional)¼cupthinly sliced scallions2teaspoonsminced garlic2teaspoonstoasted sesame oil¼teaspoonfreshly ground pepper4cupswater2tablespoonswhite miso (see Note), or to taste½cupdiced firm tofu
Cook Mode(Keep screen awake)
Ingredients
¼cupcrumbled dried seaweed, such as wakame or kelp (see Tip)
¼cupdiced strip steak (optional)
¼cupthinly sliced scallions
2teaspoonsminced garlic
2teaspoonstoasted sesame oil
¼teaspoonfreshly ground pepper
4cupswater
2tablespoonswhite miso (see Note), or to taste
½cupdiced firm tofu
DirectionsPlace seaweed in a medium bowl, cover with water and let soak for 20 minutes.Combine steak (if using), scallions, garlic, sesame oil and pepper in another bowl.Warm a medium saucepan over high heat and add the scallion mixture. Cook, stirring, until fragrant, about 1 minute. Stir in 4 cups water and miso. Reduce the heat to medium-low so the liquid does not boil. Whisk to dissolve the miso.Drain the seaweed and stir it into the soup along with tofu. Cook over medium-low for about 10 minutes. Remove from the heat. Taste and season with more miso, if desired.TipsTip: Look for wakame in natural-foods stores or Asian markets.Note: Miso is fermented bean paste made from barley, rice or soybeans, and is used to add flavor to dishes such as soups, sauces and salad dressings. It is available in different colors, depending on the type of grain or bean and how long it’s been fermented. In general, the lighter the color, the milder the flavor. It will keep in the refrigerator for at least a year.Originally appeared: EatingWell Magazine, July/August 2010
Directions
Place seaweed in a medium bowl, cover with water and let soak for 20 minutes.Combine steak (if using), scallions, garlic, sesame oil and pepper in another bowl.Warm a medium saucepan over high heat and add the scallion mixture. Cook, stirring, until fragrant, about 1 minute. Stir in 4 cups water and miso. Reduce the heat to medium-low so the liquid does not boil. Whisk to dissolve the miso.Drain the seaweed and stir it into the soup along with tofu. Cook over medium-low for about 10 minutes. Remove from the heat. Taste and season with more miso, if desired.TipsTip: Look for wakame in natural-foods stores or Asian markets.Note: Miso is fermented bean paste made from barley, rice or soybeans, and is used to add flavor to dishes such as soups, sauces and salad dressings. It is available in different colors, depending on the type of grain or bean and how long it’s been fermented. In general, the lighter the color, the milder the flavor. It will keep in the refrigerator for at least a year.
Place seaweed in a medium bowl, cover with water and let soak for 20 minutes.
Combine steak (if using), scallions, garlic, sesame oil and pepper in another bowl.
Warm a medium saucepan over high heat and add the scallion mixture. Cook, stirring, until fragrant, about 1 minute. Stir in 4 cups water and miso. Reduce the heat to medium-low so the liquid does not boil. Whisk to dissolve the miso.
Drain the seaweed and stir it into the soup along with tofu. Cook over medium-low for about 10 minutes. Remove from the heat. Taste and season with more miso, if desired.
Tips
Tip: Look for wakame in natural-foods stores or Asian markets.
Note: Miso is fermented bean paste made from barley, rice or soybeans, and is used to add flavor to dishes such as soups, sauces and salad dressings. It is available in different colors, depending on the type of grain or bean and how long it’s been fermented. In general, the lighter the color, the milder the flavor. It will keep in the refrigerator for at least a year.
Originally appeared: EatingWell Magazine, July/August 2010
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Nutrition Facts(per serving)44Calories3gFat3gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
