Miso Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 58.7
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 158.5 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.6 g
- Protein: 3.4 g
View full nutritional breakdown of Miso Soup calories by ingredient
Introduction
I noticed that all of the miso recipes here are vegan, thus were missing the dashi broth. Miso isn't miso without dashi, and I am not vegan, so I decided to upload my own recipe.Dashi contains dried 'fish flakes' (bonito), just to warn those with special dietary needs. I noticed that all of the miso recipes here are vegan, thus were missing the dashi broth. Miso isn't miso without dashi, and I am not vegan, so I decided to upload my own recipe.
Dashi contains dried 'fish flakes' (bonito), just to warn those with special dietary needs.
Number of Servings: 4
Ingredients
-
dashi broth, 4 cups
wakame seaweed,
silken tofu, 1 cubed 8oz package
daikon radish, 1 cup julienned
miso paste, 4 generous tablespoons, or to taste
Directions
This wil make approximately 4 servings. This recipe uses shiro miso, but use whatever kind you prefer.
1. Prepare the dashi broth. I make my own using kelp and bonito flakes (you can google 'dashi stock'), but if this is intimidating you can simply buy dashi powder and add 4tsp of this to 4 cups of water.
2. Take several sheets of the dried wakame and cover with water. Set aside.
3. Bring dashi stock to low boil and reduce heat.
4. Remove one cup of the liquid and into it whisk 4 tbs of miso.
5. Once the miso is evenly dissolved into the soup, add the cup back into the main pot. Once the miso has been added to the soup do not let the soup return to a boil.
6. Drain water from wakame and cut into desired length. Add wakame, radish, and cubed tofu to soup. Let simmer 1 minute and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user CELERIEAZ.
1. Prepare the dashi broth. I make my own using kelp and bonito flakes (you can google 'dashi stock'), but if this is intimidating you can simply buy dashi powder and add 4tsp of this to 4 cups of water.
2. Take several sheets of the dried wakame and cover with water. Set aside.
3. Bring dashi stock to low boil and reduce heat.
4. Remove one cup of the liquid and into it whisk 4 tbs of miso.
5. Once the miso is evenly dissolved into the soup, add the cup back into the main pot. Once the miso has been added to the soup do not let the soup return to a boil.
6. Drain water from wakame and cut into desired length. Add wakame, radish, and cubed tofu to soup. Let simmer 1 minute and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user CELERIEAZ.