Miso Soup
8.1g
Net Carbs
11.3g
Protein
3.8g
Fat
0.5g
Fiber
107
Calories
Cooking tip: Be sure to completely dry the tofu prior to cubing for the soup. After removing from water, wrap in a couple layers of towel and put a heavy object on top (like a frying pan with a book inside). Leave for 10-15 minutes, then remove from towel and cut.
Ingredients:
- 16 ounces Firm Silken Tofu
- 4 medium (4-1/8" long) Scallions or Spring Onions
- 3 2/3 cups Bouillon Vegetable Broth
- 2 tablespoons Miso Paste, all styles
Directions:
- Bring dashi or broth to a boil in a saucepan.
- Place miso in a bowl; whisk in a ladle-full of hot stock. Pour miso mixture back into saucepan. Heat until piping hot, but not boiling.
- Add cubed tofu and diced green onions.
- Serve immediately.
This recipe works great with vegetable broth but for a more traditional flavor use instant dashi.
