- Serves
- 4
- Portion
- 1 bowl (200 ml)
- Time
- 10 min
- Texture
- Liquid with soft pieces
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Vegetable stock (no onion–garlic, home-made) | 3⅓ cups kombu dashi | 800 ml | 4000 ml | |
| Miso (white or barley) | 2½ tbsp white or mixed miso | 40 g | 200 g | |
| Tofu, silken | ½ block, cubed | 150 g | 750 g | |
| Wakame (rehydrated) | 1 tbsp dried, soaked | 3 g | 15 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | mitsuba or coriander | 3 g | 15 g | |
| Ginger, fresh | grated | 3 g | 15 g |
Method
How to cook it
Step 1: Heat dashi to a simmer; add tofu and wakame 2 minutes.
Step 2: Turn heat to very low; dissolve miso in a ladle of broth and stir back in.
Step 3: Do not boil after adding miso (preserves aroma and live cultures).
Step 4: Garnish with herbs and a little ginger.
Nutrition
Per serving, estimated
Moderate salt · 1.2 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromSpring onion→Tomitsuba, coriander or ginger
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