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Miso Soup
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Servings:
4
servings
Author:
Catherine McCord
Prep Time
2
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Ingredients
1x
2x
3x
▢
2
Piece
Kelp (Kombu)
▢
4
Cups
water
▢
1/4
Cup
Bonito Flakes
▢
3
Tbsp
White/Yellow Miso
▢
1/2
Cup
Shiitake Mushrooms, julienned
▢
1/2
Cup
Tofu, chopped in bite size cubes
Instructions
Place the kombu and water in a pot over medium heat. Just before it comes up to a boil add the bonito flakes and turn off the heat.
Let the kombu and bonito sit for 1-2 minutes.
Strain the liquid, discarding the kombu and bonito flakes. Pour the liquid back into the pot.
Whisk the miso into the broth and add the shiitake mushrooms and tofu.
Simmer over low-medium heat for 3 minutes.
Serve.
Nutrition
Calories:
70
kcal
|
Carbohydrates:
15
g
|
Protein:
4
g
|
Fat:
2
g
|
Sodium:
660
mg
|
Fiber:
1
g
|
Sugar:
2
g
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