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Miso soup is a delicious Japanese soup that is low in calories and very high in protein, calcium and vitamin B12. It is also super tasty. My friend Mayumi is showing us how she makes hers.
Mayumi says this is a great soup for curing hangovers. That is always good to know!
You will need specific Japanese ingredients for this soup. You can purchase them here –
The products come straight from Amazon and will not cost you anything more but I will get a small commission that allows me to maintain the site.
10 oz. of firm tofu
4 cups water
1 envelope Dashi powdered fish stock
¼ cup dry Wakame seaweed
3 TBS white Miso paste
Chopped green onion
If the tofu is not fresh — if it comes packaged — remove it from the package and soak it in a bowl of cold water for about 5 to 10 minutes. Cube the tofu carefully and drain it.
Add the water to a pot and start simmering at medium heat. Add the dashi powder and dilute well. Add the tofu and the sea weed.
Stir and allow simmering for a few minutes until the sea weed expands and the tofu heats up.
Place the miso paste into a colander and dip it into the soup. Dissolve the paste using a spoon. Do not add the miso directly into the soup. Allow the soup to simmer slowly for 3 to 4 minutes.
Turn off the heat and add the spring onion. Serve and enjoy.
CALORIES 51.67; FAT 13.48 grs (sat 0.51; mono 0.68; poly 1.13); PROTEIN 4.97 grs ; FIBER 0.90 grs; CARBS 3.37 grs; CHOLESTEROL 0.00 mg; IRON 1.04 mg; SODIUM 359.86 mg; CALCIUM 109.61 mg
Print your recipe here –
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