Japanese Breakfast Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4.5 cup Water, tap, 1 T mellow red miso 8 medium Scallions, chopped 1.5 T Beef Base, Better Than Bouillon, (any flavor isfine) 1 block Tofu, extra firm, 2 bags Tofu Shirataki Angel Hair Noodles, well rinsed 1 T Bragg's Amino Bouillon. 3 clove Garlic 1 tsp Sesame Oil
Bring water to a boil in a saucepan. While you are waiting for it to boil, chop scallions, cube tofu, and rinse and chop the shirataki noodles. When it boils add bouillon,tofu, and noodles . Turn down the heat to medium so that when you add the scallions and miso, they don't boil. When the bouillon has completely dissolved, throw in the scallions, . Crush in garlic and add Bragg's, miso (whisk it into a solution in a cup with some of the broth from the pot), and a dash or two sesame oil to taste.
Serving Size: Make 4 roughly 1.5 cup servings.
Serving Size: Make 4 roughly 1.5 cup servings.
Nutritional Info Amount Per Serving
- Calories: 143.2
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 736.3 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 3.1 g
- Protein: 11.9 g