Miso Soup
Recipe from
Better Homes and Gardens
Soup is served with most meals in Japan. Simple, subtly flavored, and satisfying, clear dashi-base broths* or soups thickened with miso, a fermented bean paste, top the list of favorites.
Servings:
Makes three
Total Time:
15 mins
Ingredients
-
2 cupsprepared instant dashi, made according to package directions*see savings
-
5 tablespoonsshiro miso (white soybean paste)see savings
-
4 ouncestofu, dicedsee savings
-
2 smallgreen onions, choppedsee savings
-
Slivered lemon peel (optional)see savings
Directions
1.
Heat prepared dashi in a saucepan just to boiling. Dissolve miso in 1/2 cup of water and add with tofu in dashi. Return just to boiling, then remove from heat.
2.
To serve, pour soup into three serving bowls. Sprinkle each serving with green onions and, if desired, lemon peel. Makes three (3/4 cup) servings.
Cook's Tip
Dashi is a fat-free and protein-rich stock made in minutes by soaking dried bonito fish (katsuobushi) and dried kelp (kombu) in water. The stock smells of the ocean and enhances the flavors of many foods. Dashi also comes in instant forms, granules and tealike infusion bags, which many home cooks use for convenience.
Nutrition Tip
Compare instant dashi labels, as the salt content can be quite high in some. To reduce sodium further, use less miso, which contains over 626 mg. sodium per tablespoon.
Recipe adapted from Cooking With Love, published by and vailable from the Japanese-American National Museum.
Food Exchanges
1/2 Starch, 1/2 Meat
Nutrition information
Calories 73, Total Fat 2 g, Saturated Fat 0 g, Sodium 1763 mg, Carbohydrate 10 g, Fiber 2 g, Protein 6 g. Daily Values: Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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