| This recipe is liked by 0 person(s). |
Miso-Tofu Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Miso-Tofu Soup By Dana Treat WebMD Recipe from Foodily.com If you are new to Miso Soup, I would suggest buying white miso, which is more mellow than some of the other varieties. If you want a stronger flavor, try the barley miso. Ingredients 8 leaves dried wakame “leaves” | |
| 4 cups | kombu stock |
| 3 tbsp. | miso |
| 1/2 – 1 cup finely diced silken tofu, soft or firm | |
| 3 | scallions, including a little bit of the greens, thinly sliced |
| Instructions Soak the wakame in lukewarm water until soft, about 15 minutes. Feel for any tough parts and cut them away – there’s usually kind of a core. Tear the rest into smaller pieces or slice them into thin ribbons. Bring the stock to a boil. Dilute the miso with 1 cup of the stock. Whisk it around so that all the miso dissolves. Add the wakame and tofu to the remaining stock and simmer until the tofu has risen to the surface, 4 – 5 minutes. Stir the diluted miso back into the pot and bring nearly to a boil. Add the scallions and serve. Total Servings: 4 Nutritional Information Per Serving Calories: 81 Carbohydrates: 7.0g Cholesterol: 0mg | |
| Fat, 3.4g | |
Saturated Fat 0.7g
Fiber: 2.3g
Sodium: 502mg
Protein:7.3g
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.