Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Miso Soup
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- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 115 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 4 milligrams
- Sodium
- 740 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 2 grams
- Protein
- 12 grams
- Sugar
- 2 grams
A feature of most Japanese meals, miso soup always contains miso and dashi, a stock made with kombu seaweed and bonito flakes. Though various ingredients can be added, this tofu and scallion version is quite common—and often served at Japanese restaurants in America.
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 115 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 4 milligrams
- Sodium
- 740 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 2 grams
- Protein
- 12 grams
- Sugar
- 2 grams
Ingredients
DASHI
Directions
- In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.
DASHI
Yield:
About 4 to 5 cups
- In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.
