Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (2)
Miso Tofu Soup
NUTRITION · PER SERVING40M COOK
CAL 6%·PRO 21%
CARBS 12G38% OF CAL
3G FIBER4G OTHER6G TOTAL SUGAR
FAT 6G42% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, nourishing miso soup with tofu, mushrooms, carrots, and ginger, made with homemade dashi. Cozy and deeply flavorful with umami depth.
mainjapanesesouptofu🥄 saucepandairy freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups water (960mL)
- 1 piece dried kombu (about 4 inches / 10 centimeters – 5g)
- 4 dried shiitake mushrooms (18g)
- 1 small carrot (thinly sliced into matchsticks – 70g)
- 2 tablespoons dried wakame seaweed (3–4g)
- 1 (14-ounce block) soft or silken tofu, cubed (400g)
- 1 teaspoon grated fresh ginger (5g)
- 1 clove garlic (minced – 3g)
- 3 tablespoons white or yellow miso paste (45g)
- 2 teaspoons soy sauce (10mL)
- 1 teaspoon toasted sesame oil (5mL)
- 2 scallions (finely sliced – 15g)
- 1 small sheet nori (cut into thin strips – 2g)
- Optional garnish: sesame seeds or a few drops of chili oil
At a glance
PER SERVING · TIME 40M
CAL 6%·PRO 21%
CARBS 12G38% OF CAL
3G FIBER4G OTHER6G TOTAL SUGAR
FAT 6G42% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 729mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 268mg
- Calcium
- 160mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 729MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.