Miso Soup
Make your own Dashi broth for this. My recipe on Big Oven for Dashi broth makes the exact amount you need for this recipe. I add shitake mushrooms most of the time because I love them.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 green onions thinly sliced
- 4 cups dashi broth
- 3 tablespoons dark/red miso
- 1 1/2 tablespoons light/white miso
- 8 oz firm tofu diced
- few pinches shredded dried wakame
- 1 handful sliced shitake mushrooms if desired
- Carbohydrate 3.5627771088 g
- Cholesterol 0 mg
- Fat 1.5878742474 g
- Fiber 0.836699018434652 g
- Protein 4.4612341878 g
- Saturated Fat 0.239798127572 g
- Serving Size 1 1 Serving (87g)
- Sodium 25.211656632 mg
- Sugar 2.72607809036535 g
- Trans Fat 0.17018742474 g
- Calories 45 calories
Wrap your tofu in paper towels and lay on a plate. Compress the tofu under another plate with a weight and leave for 20 minutes. After compression, dice the tofu. If you want more flavor in your tofu, marinate it in a few dashes of soy sauce. Heat the dashi in a saucepan with the wakame and shitakes (if desired). Add the miso and wisk until dissolved. Bring to a simmer and add the tofu and onions. Cook for a minute more to heat through and serve.
