Miso Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 120.5
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 722.5 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.6 g
- Protein: 7.1 g
View full nutritional breakdown of Miso Soup calories by ingredient
Introduction
My own recipe, nothing special. I add mushrooms, green onions, bean sprouts and tofu sometimes. My own recipe, nothing special. I add mushrooms, green onions, bean sprouts and tofu sometimes.Number of Servings: 1
Ingredients
-
Miso - 2 tbsp
Sake - 1 tbsp
Onions - (green, yellow, whatever you want) - I use half a large, or a bunch of green onions
Dashi Stock - Generally a tbsp for a 4-5 cups water, sometimes more to taste.
1 tbsp sake
2 tbsp soy sauce (low sodium)
2-3 tbsp Rice vinegar (not seasoned, it will be extremely salty).
Directions
Put 4-5 cups of water in sauce pan and start to bring to boil.
Add Dashi stock (found at most asian supermarkets, I use about 1 tbsp-2 tbsp on 4-5 cups).
Add sake, soy sauce, and Rice vinegar. (Most of that is to taste).
I then cut up my onions while waiting for the water to boil.
If you want, you can also cut up mushrooms, tofu, green onions, bean sprouts, or anything else you'd like to add.
Bring to boil and boil for about 8 minutes. When onions are to your liking, remove from heat.
I mix my 2 tbsp miso with water and mix thoroughly before adding to the cooling soup.
Pour in small bowls and serve for breakfast, lunch or dinner !
Serving Size: Makes 4-5 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user LLUDARA.
Add Dashi stock (found at most asian supermarkets, I use about 1 tbsp-2 tbsp on 4-5 cups).
Add sake, soy sauce, and Rice vinegar. (Most of that is to taste).
I then cut up my onions while waiting for the water to boil.
If you want, you can also cut up mushrooms, tofu, green onions, bean sprouts, or anything else you'd like to add.
Bring to boil and boil for about 8 minutes. When onions are to your liking, remove from heat.
I mix my 2 tbsp miso with water and mix thoroughly before adding to the cooling soup.
Pour in small bowls and serve for breakfast, lunch or dinner !
Serving Size: Makes 4-5 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user LLUDARA.