【疲れに効く】ねぎとしょうがのお味噌汁の作り方♪

miso paste

🥗Healthier: low-sodium miso

💰Cheaper: soybean paste

Low-sodium miso reduces salt intake while maintaining flavor.

tofu

🥗Healthier: tempeh

💰Cheaper: canned beans

Canned beans provide protein at a lower cost.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: dried mushrooms

Dried mushrooms can be rehydrated for a budget-friendly option.

ginger

🥗Healthier: fresh ginger

💰Cheaper: ground ginger

Ground ginger is more affordable and has a longer shelf life.

Boil water in a pot over medium heat.

Add miso paste and stir until dissolved.

Peel and thinly slice ginger; add to the pot.

Chop tofu into cubes and add to the soup.

Slice green onions and set aside for garnish.

Add sliced carrots and shiitake mushrooms to the pot.

Simmer for 5-7 minutes until vegetables are tender.

Add seaweed and cook for an additional 2 minutes.

Drizzle in sesame oil and soy sauce; stir well.

Season with pepper to taste.

Remove from heat and let cool slightly.

Ladle soup into bowls and garnish with green onions.

Cooking Techniques

Spice Level:

Dietary

Allergens