Quick Miso Soup recipe

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Ingredients

1 tablespoon canola oil, or more as needed
4 large shiitake mushrooms, stemmed and thinly sliced
1 bunch fresh chives, chopped
1 clove garlic, peeled and sliced
½ (14 ounce) package firm tofu, cubed
1 (14 ounce) can low-sodium beef broth
1 (14 ounce) can low-sodium chicken broth
2 ½ tablespoons white miso paste

Nutrition Info

164.8 calories
carbohydrate: 8.1 g
cholesterol: 1.7 mg
fat: 9.5 g
fiber: 2.6 g
protein: 13.8 g
saturatedFat: 1.4 g
servingSize: -
sodium: 491.9 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a medium saucepan over medium-high heat. Add mushrooms, chives, and garlic slices, cook for 1 minute. Add tofu and cook for 2 minutes. Pour in beef broth and chicken broth, then stir in miso paste until dissolved.

  2. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Ladle into bowls to serve.

Recipe Yield

4 servings

Recipe Note

This miso soup is a spin on the classic with shiitake, tofu, and scallions.

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