Miso Soup

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 34.4

Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 359.8 mg
Total Carbs: 4.0 g
Dietary Fiber: 0.5 g
Protein: 2.6 g

View full nutritional breakdown of Miso Soup calories by ingredient

Introduction

I have a bowl of this for breakfast along with 1/2 cup of rice and sometimes a poached egg. Dashi granules and Miso paste can be found at any asian market or Whole Foods. I'm not a fan of Seaweed so I have substituted it with Bok Choy. I have a bowl of this for breakfast along with 1/2 cup of rice and sometimes a poached egg. Dashi granules and Miso paste can be found at any asian market or Whole Foods. I'm not a fan of Seaweed so I have substituted it with Bok Choy.

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 6

Ingredients

6 Cups Water

2 1/2 teaspoons Dashi Granules

1/2 cup Miso Paste (yellow)

2 - 1/2 inch slices (cubed) Tofu, Silken Firm (or your choice of texture)

1/4 cup Diagonal Sliced Green Onion

1 cup Diagonal sliced Bok Choy (greens and stems)

1/2 cup Diced Shiitake Mushrooms

Tips

Miso is a traditional Japanese soup that most eat for breakfast or as a starter before any meal. Be careful how much sodium is in your Miso Paste and Dashi Granules. Though Japanese food is typically lower in fat and carbs than most other types of food, it does tend to be much higher in sodium.

Directions

Cube Tofu into small, even sized cubes no more than 1/2 inch and set aside in a bowl. Be careful to handle tofu gently, it is fragile.

Slice Bok Choy and Green onion on the diagonal, separating the green sections from the white sections.

Bring water to a boil in medium size sauce pan.

Add Dashi, Miso Paste, Tofu Cubes, Mushrooms and the white parts of the Bok Choy and Green Onion.

Cook at a low boil for 3 to 5 minutes.

Add a mix of Green Onion and Bok Choy greens to each bowl then ladel soup into the bowl.

Serve while hot!

Serving Size: Makes 6 1-cup servings