Ideal recipe for a quick antioxidant boost and fight inflammation. This soup is gluten free, dairy free and suitable for coeliacs.
Dashi granules 10 g
Water 950 ml
Miso paste 45 g
Tofu, diced 225 g
Green onions 60 g
1. In a medium saucepan over medium-high heat, combine dashi granules, water and bring to a boil.
2. Reduce heat to medium, and whisk in the miso paste.
3. Stir in tofu.
4. Separate the layers of the green onions and add them to the soup.
5. Simmer gently for 2 to 3 minutes before serving.
Submit a review