Japan's everyday comfort soup — a light dashi broth with silky tofu, shiitake, and wakame — ready in 15 minutes. Very low in carbs from miso and vegetables, and packed with gut-friendly probiotics from the live white miso. A perfect low-carb starter or light dinner.
Make the dashi: place kombu in 1L cold water and slowly bring to 80°C (do not boil). Hold at that temperature for 10 minutes. Remove the kombu and discard. (Shortcut: dissolve 1 tsp dashi powder in 1L of warm water.)
Soak dried wakame in a small bowl of cold water for 5 minutes until rehydrated. Drain and gently squeeze out excess water. Chop roughly if the pieces are large.
Cut tofu into small 1 cm cubes. Slice shiitake mushrooms thinly.
Bring the dashi to a gentle simmer. Add shiitake and tofu. Cook for 2 minutes until the tofu is heated through.
Remove the pot from the heat. In a small bowl, dissolve the miso paste in a ladleful of warm broth, whisking until smooth. Pour back into the pot. Do NOT boil after adding miso — boiling destroys the beneficial probiotics.
Add the drained wakame and stir gently.
Serve immediately in bowls. Top with sliced green onions, sesame seeds, and a few drops of sesame oil if using.
One of the lowest glycemic hot dishes in the catalogue — carbs come from miso and shiitake. The probiotics in live miso may help improve insulin sensitivity over time. Use your usual dosing method agreed with your care team even for this very low-carb soup and log it in your journal.
