Mighty Miso Soup
Nutritional Info
- Amount Per Serving
- Calories: 86.3
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 532.6 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 2.2 g
- Protein: 7.3 g
View full nutritional breakdown of Mighty Miso Soup calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
Miso is a fermented bean/grain paste that originated in Asia. Always add your miso just before removing the soup from the heat. Miso is a fermented bean/grain paste that originated in Asia. Always add your miso just before removing the soup from the heat.Ingredients
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3 1/2 cups water1.2 cup medium or firm tofu, cubed2 large shitake mushrooms, chopped (or other mushrooms if not available)2 tbsp dried seaweed, chopped (hijiki is best)2-3 heaping tbsp miso paste (more or less to taste)3 stalks green onions, chopped3 tbsp spinach, chopped (or kale, bok choy, or Swiss chard)
Directions
In a medium pot, add the water, tofu, mushrooms and dried seaweed and bring to a boil. Reduce heat and simmer for 5 -8 minutes, until mushrooms are tender. Remove from heat, stir in the miso, onions, and spinach and let sit for another 30 seconds.
Makes 4 servings.
Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.
Makes 4 servings.
Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.
Member Ratings For This Recipe
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YOITLE
Here in Japan, I make miso soup every morning. The family favorite is potatoes, onions, tofu and wakame (sea vegetable). I've been known to put carrots, Chinese cabbage, mustard greens, bok choy, sweet potatoes. Really the sky is the limit. It's great stuff, make a fusion miso with your locals. - 12/14/11
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REIKISENSEI
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CYBRVELD
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NASFKAB
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THEEASYKILL30