Miso Soup I

Miso Soup I

23

"I am a big fan of miso soup, and this one is fairly straight forward with ingredients that are easy to find. Plus, it tastes great. If you prefer, you can replace the spinach with bok choy."

Ingredients

10 m {{adjustedServings}} servings 49 cals
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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
  2. Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.
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Reviews

23
  1. 26 Ratings

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Miso soup tastes waterery without a Japanese soup stock called "dashi". My grand mother used to make it from the scratch with sea weed and a dried tuna. You can buy ready-made "dashi-no-moto" at...

I thought this was a great recipe. I made the soup with slices of white mushrooms and added a few more scallons for taste. I almost doubled the miso paste as well for more taste. Just be sure...

it's not bad... not the traditional Japanese miso soup though, I must say. Normally you don't put spinach in the soup... it's traditionally nori (seaweed). But, like I said, not bad. Sorry, not ...