Keto Miso Soup with Seaweed & Tofu

Allergens

Soy (in miso and tofu)

Ingredients

• 4 cups vegetable broth (kombu and shiitake mushroom) 1/2 cup white miso paste 3 oz silken tofu, cubed 2 cups chopped cabbage 1/4 cup dried seaweed, rehydrated and chopped 2 tbsp green onions, thinly sliced 1 tsp sesame oil Salt and pepper, to taste

Instructions

1. In a large pot, bring the vegetable broth to a boil. Reduce heat and simmer.
2. Add the miso paste and stir until completely dissolved.
3. Add the cubed silken tofu and chopped cabbage, cook for 5 minutes.
4. Mix in the rehydrated seaweed and green onions, then remove from heat.
5. Drizzle with sesame oil before serving. Season with salt and pepper as needed.

Chef’s Insight

This Keto miso soup is a perfect balance of flavors that will satisfy your taste buds while keeping you within your macros.

Notes

Make sure to use silken tofu for the creamiest consistency.