Miso Soup

DifficultyModerate
Yield4 servings
Prep5 mins
Cook10 mins

8.1g

Net Carbs

11.3g

Protein

3.8g

Fat

0.5g

Fiber

107

Calories

Miso Soup
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:

  1. Bring dashi or broth to a boil in a saucepan.
  2. 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.
  3. Add cubed tofu and diced green onions.
  4. Serve immediately.
This recipe works great with vegetable broth but for a more traditional flavor use instant dashi.

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