Recipe for Miso Soup
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.8

Recipe for Miso Soup

NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 22%
CARBS 15G39% OF CAL
2G FIBER6G OTHER7G TOTAL SUGAR
FAT 5G33% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light, nourishing soup with tofu, leeks, shiitake mushrooms, and greens in flavorful miso broth. Quick to make and deeply satisfying.

mainjapanesesouptofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 large leek
  • 4 ounces shiitake mushrooms, stems removed, sliced
  • 1 tablespoon olive or sesame oil
  • 6 cups broth -veggie, dashi (see notes), or mushroom broth
  • 1 sheet kombu- optional, & only if not using dashi broth-see notes
  • 1 tablespoon soy sauce, more to taste or use GF liquid amino acids.
  • 2 teaspoons mirin
  • 3 tablespoons miso- white, red or yellow (I prefer white) or use GF Miso paste
  • salt and pepper to taste
  • 2-3 cups chard, bok choy, or baby spinach- torn or cut into bite-sized pieces
  • Tofu (1 package extra-firm Silken Tofu –or make crispy tofu- see notes)
  • Garnishes: sliced scallions, furikake, toasted sesame Seeds, toasted Sesame Oil
  • Optional Additions: reconstituted wakame seaweed (1/2 cup chopped) or 1/2 teaspoon Bonito Granules (not vegan) but tasty!
PREP
10M
SODIUM
2103MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.