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Miso Soup

Healthycooking's picture
Ingredients
  Vegetable stock 2 Cup (32 tbs)
  Purified water 4 1⁄2 Cup (72 tbs)
  Chopped wakame seaweed 1⁄2 Cup (8 tbs)
  Silken tofu 60 Gram, finely cubed (1/4 Package)
  Light yellow miso 1⁄4 Cup (4 tbs) (Bean Paste)
  Chopped tofu 3⁄4 Cup (12 tbs) (For Garnish)
  Chopped green onions/Scallions 1⁄4 Cup (4 tbs) (For Garnish)
Directions

MAKING
1. In a soup pot, allow vegetable stock and 4 cups water to come to boil. Lower the heat and allow the mixture to simmer for 15 minutes.
2. Mix in tofu and wakame and simmer for about 5 minutes more.
3. Make a paste with miso and 1/4 cup water.
4. Add a spoonful soup to the paste, mix thoroughly, and add back to the soup pot. Simmer for 2 more minutes.

SERVING
5. Transfer soup into soup bowls, add 1-tablespoon scallions and 2-tablespoon tofu to the soup, and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Tofu
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 74 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.7%

Saturated Fat 0.25 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1219.3 mg50.8%

Total Carbohydrates 8 g2.7%

Dietary Fiber 1.3 g5.3%

Sugars 3.3 g

Protein 6 g12.1%

Vitamin A 11.7% Vitamin C 10.6%

Calcium 7% Iron 7.5%

*Based on a 2000 Calorie diet

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Miso Soup Recipe