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Miso Soup

Serves : 4 Preparation 5 mins Cooking 6 mins Total 11
Nutrition facts: 103.00 calories 9.90g protein 2.70g carbs 1.60g sugars 5.70g fat 0.90g 3.30g fibre 894.00mg sodium
Ingredients: 1 litre Water 3 tbsp Brown miso paste 1 tbsp Dashi granules 275g / 0.6 lb, 1cm diced Firm tofu 2 tbsp, soaked in cold water for 10 minutes, drained Dried wakame seaweed 1, sliced Spring onion Miso soup is a staple in Chinese cooking but the soft miso paste is similar to the Chinese yellow bean paste, in that soya beans go through a natural fermentation process to produce an umami rich savoury flavour. The best type of miso to use the aged red miso paste and you can buy this in all good Asian grocery stores. The paste is mixed with dashi (a Japanese granulated stock powder made from kelp water) and simmered together with tofu and wakame seaweed - the result is a healthy clear broth great for entertaining or nursing a cold.

Miso Soup

  1. Serves : 4
  2. Preparation time 5 Minutes
  3. Cooking time 6 Minutes
per serving

Cals

103.00

Protein (g)

9.90

Carbs (g)

2.70

Sugars (g)

1.60

Fat (g)

5.70

Sat Fat (g)

0.90

Fibre (g)

3.30

Sodium (mg)

894.00
tofu vegetarian
Source from

Ching He Huang Web Site

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About the recipe

soup

Miso soup is a staple in Chinese cooking but the soft miso paste is similar to the Chinese yellow bean paste, in that soya beans go through a natural fermentation process to produce an umami rich savoury flavour. The best type of miso to use the aged red miso paste and you can buy this in all good Asian grocery stores. The paste is mixed with dashi (a Japanese granulated stock powder made from kelp water) and simmered together with tofu and wakame seaweed - the result is a healthy clear broth great for entertaining or nursing a cold.

Ingredients
  • Water - 1 litre
  • Brown miso paste - 3 tbsp
  • Dashi granules - 1 tbsp
  • Firm tofu - 275g / 0.6 lb, 1cm diced
  • Dried wakame seaweed - 2 tbsp, soaked in cold water for 10 minutes, drained
  • Spring onion - 1, sliced

Steps

  • Bring the water to a simmer in a large saucepan. Stir in the miso paste and dashi granules. Taste and add more miso or dashi if you prefer.
  • Stir in the tofu, seaweed and spring onions and allow the tofu to warm through. Serve immediately.
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Ingredients
  • Water - 1 litre
  • Brown miso paste - 3 tbsp
  • Dashi granules - 1 tbsp
  • Firm tofu - 275g / 0.6 lb, 1cm diced
  • Dried wakame seaweed - 2 tbsp, soaked in cold water for 10 minutes, drained
  • Spring onion - 1, sliced
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