Miso Soup recipe

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Ingredients

2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

Nutrition Info

63 calories
carbohydrate: 5.3 g
cholesterol: : -
fat: 2.3 g
fiber: 1 g
protein: 5.5 g
saturatedFat: 0.4 g
servingSize: -
sodium: 513.1 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium saucepan over medium-high heat, combine dashi granules and water, bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Recipe Yield

4 servings

Recipe Note

Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.

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