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Front page › Asian › Miso Soup

Miso Soup

HB-10894 · Hand-built original · Asian

A quick soup of dashi stock with miso paste strained in, finished with diced tofu and dehydrated seaweed simmered briefly together.

AsianSoup5 minServes 2376 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticHigh Fiber

Main ingredient: tofu

Pairs well with: steamed rice, stir-fried vegetables, miso soup, edamame, pickled cucumber

Servings:2quantities adjust to match

Ingredients

  • 2 cups Dashi Stock
  • 1.5 tbsp Miso Paste
  • 1 cup Tofu (diced)
  • 1 tbsp Dehydrated Seaweed

Method

  1. Pour the dashi stock into a pot and set it over medium-high heat.
  2. Add the miso paste by pushing it through a strainer into the stock so it dissolves without lumps.
  3. Once the soup starts simmering, add the tofu and seaweed.
  4. Cook for 3 minutes, until the tofu is heated through, and ladle the soup into bowls.

Cook: 5 min · Total: 5 min

Nutrition (per serving, where published)

376 kcalCalories
28.5 gProtein
17.1 gCarbs
24.8 gFat
3.7 gSaturates
5.3 gFibre
5.2 gSugars
913 mgSodium
0 mgCholesterol
645 mgPotassium
471 mgCalcium
7.3 mgIron
1 servingServing

Estimated from USDA FoodData Central ingredient data

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