Miso Soup Recipe
![Atkins Miso Soup](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/f3c53a1e8453c333b0eea7edc4948a2a_41755293-5a8b-43ff-9e30-1c57a1f6434d.png)
8.1g
Net Carbs
Net Carbs
Prep Time: 5 Minutes
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Moderate
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
11.3g
Protein
3.8g
Fat
0.5g
Fiber
107cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
-
3 5/8 cup Bouillon Vegetable Broth
-
2 Tbsp Miso Paste, all styles
-
16 oz Firm Silken Tofu
-
4 medium (4-1/8" long) Scallions or Spring Onions
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.
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.