Homemade Miso Soup

Cinco de Mayo - Soup, Stew and Chili

Make your very own Japanese miso soup from scratch. It's easy to do at home! Perfect for an appetizer or light, warming lunch.

Brief

Prep 10 mins

Cook: 10 mins

Additional: 10 mins

Total: 30 mins

Servings: 4

Yield: 4 servings

Homemade Miso Soup

Ingredients

1 tablespoon finely chopped wakame

4 cups water

2 teaspoons dashi granules

3 tablespoons miso paste

4 ounces silken tofu

cubed

2 green onions

sliced on the bias

Top Shelf Margaritas on the Rocks

Soup, Stew and Chili

Directions

Step 1

Place wakame in a fine-mesh sieve and soak in some cold water for 10 minutes.

Step 2

Combine 4 cups water and dashi granules in a saucepan and bring to a boil over medium heat. Add miso paste and whisk to dissolve. Add wakame and simmer for 3 minutes.

Step 3

Divide tofu between 4 serving bowls. Ladle miso soup on top and garnish with green onions.

Nutritional Information

Homemade Miso Soup

Servings Per Recipe:4

Calories: 46.4

% Daily Value *

Protein: 3.7g 7%

Carbohydrates: 4.8g 2%

Dietary Fiber: 0.9g 4%

Sugars: 1.3g

Fat: 1.6g 2%

Saturated Fat: 0.3g 1%

Vitamin A Iu: 90.6IU 2%

Niacin Equivalents: 1mg 8%

Vitamin C: 1.4mg 2%

Folate: 9.7mcg 2%

Calcium: 30.9mg 3%

Iron: 0.8mg 4%

Magnesium: 19.1mg 7%

Potassium: 106mg 3%

Sodium: 514mg 21%

Calories From Fat: 14.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.