“A delicious Japanese soup with mushrooms and tofu.” - by Claudia
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 92 cal
- 5%
- Fat
- 2.5 g
- 4%
- Carbs
- 11.8 g
- 4%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"This was delicious, quick, and healthy. I made it as written except that I added a bit of dried wakame (seaweed) after the mushrooms. Used half a "brick" of tofu...." See more"
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