Japanese
Miso Soup
Time: 20 minServings: 4 servingsCalories: 60 calories
Contains
- fish
- soy
Nutrition per serving
estimate · USDA data
- Calories
- ~60
- Protein
- ~5 g
- Carbs
- ~5 g
- Fat
- ~2 g
More nutrition
Nutrition facts
Per serving, estimated
Calories60
% Daily value*
- Total fat 2 g
- 3%
- Sodium 500 mg
- 22%
- Total carbohydrate 5 g
- 2%
- Dietary fiber 1 g
- 4%
- Protein 5 g
- 10%
*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.
Diet
- Pescatarian
- Gluten-free
Cookware
- Pot
Ingredients
- 4 cupswater
- 1 piecekombu, 4-inch square
- 1/2 cupbonito flakes
- 3 tbspwhite miso
- 7 ozsilken tofu, cubed
- 1 tbspwakame, dried
- 2 scallions, sliced
quantities scale with servings
Method
Soak kombu in the water 30 min. Heat slowly until small bubbles form, then remove the kombu before it boils.
Add bonito flakes. Steep 2 min off the heat, then strain.
Soak wakame in cold water 5 min and drain.
Return the dashi to a gentle simmer. Add tofu and wakame for 2 min.
Whisk miso with a ladle of hot dashi in a small bowl, then stir it back into the pot off the heat.
Top with scallion and serve at once.