COOKIE POLICY

Would you like to provide anonymous information about your visits (via web cookies) to help us improve the website, tailor our content, and distribute relevant advertising campaigns?

Ching-He Huang Logo - Light
  1. Privacy Policy
    2.
  2. |
  3. Terms and Conditions
    4.
  4. |
  5. Contact
    6.
© 2019 Ching He Huang. All rights reserved.

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

share this recipe

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.
share this recipe
YOU MIGHT ALSO LIKE...
Noodle Soup With Pan Fried Glazed Pork Fillet
Noodle Soup With Pan Fried Glazed Pork Fillet
Prawn Laksa Soup
Prawn Laksa Soup
Crabmeat Sweetcorn Soup
Crabmeat Sweetcorn Soup
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
Hi, I’m Ching!

Welcome to my site where I stock it full of recipes, videos and news.
Become a FREE member to receive the following benefits:

Access to premium online-exclusive recipes

View my online-only cookalong videos

Comment on my content & interact directly with me

Receive updates & new recipes straight to your mailbox

Login Register