Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 100 g firm tofu, cubed100g
Carbs· 1
- 50 g jasmine rice (raw)50g
Vegetables· 2
- 10 g spring onion, sliced(optional)10g
- 40 g white mushrooms, sliced(optional)40g
Sauces· 1
- 20 g miso paste20g
Spices· 1
- 3 g bonito dashi powder3g
Cook the rice; bring 400 ml water with the dashi powder to a boil, add tofu and mushrooms, simmer 3 min.
Why? Dashi powder is the backbone of miso soup's umami — just 3 g gives the whole pot depth for practically zero calories.Next up:Turn off the heat, dissolve the miso paste in a ladle of the broth, stir it back in (don't boil again), and top with spring onion.
Turn off the heat, dissolve the miso paste in a ladle of the broth, stir it back in (don't boil again), and top with spring onion.
Why? Miso carries live probiotic cultures — boiling it kills both the flavour and the bacteria, so it always goes in last, off the heat.Watch out: Never let the soup boil again once the miso goes in.