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Traditional Miso Soup

YIELD

6 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

6

CUPS WATER

1

STRIP KOMBU *

¼

CUP BONITO FILLETS
flakes *

1

SMALL ONIONS
sliced in very thin half moons

1

EACH CARROTS
cut into thin matchsticks

½

CUP BOK CHOY
(cut into medium pieces), (use green tops only) *

1

TABLESPOON WAKAME FLAKES
instant *

¼

BLOCK TOFU
fresh, cut into small cubes

3

TABLESPOONS BARLEY MISO *

4

EACH SCALLIONS, SPRING OR GREEN ONIONS
chopped

Directions

Prepare Dashi: Combine water and kombu, bring to a boil.

Turn off heat.

Add bonito flakes, stir and cover.

Let sit for 5 to 10 minutes, strain soup broth and discard bonito and kombu.

Add onion and carrots to broth, simmer 5 minutes.

Add wakame flakes and greens, simmer 1 to 2 minutes and then turn off heat.

Dilute Miso in ½ cup soup broth, add to soup.

Add tofu.

Garnish with scallions and serve.

Combinations for miso soup are endless.

Just remember, for best results use three vegetables in small amounts and only cook them slightly.

Pay attention to colors as well as complementary flavors.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 272g (9.6 oz)

Amount per Serving

Calories 16 20% of calories from fat

% Daily Value *

Total Fat 0g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 19mg 1%

Total Carbohydrate 1g 1%

Dietary Fiber 1g 3%

Sugars g

Protein 2g

Vitamin A 36% • Vitamin C 6%

Calcium 4% • Iron 2%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium