Miso Soup

Healthy Lunch - Lunch

Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.

Brief

Prep 5 mins

Cook: 15 mins

Total: 20 mins

Servings: 4

Yield: 4 servings

Miso Soup

Ingredients

2 teaspoons dashi granules

4 cups water

3 tablespoons miso paste

1 (8 ounce) package silken tofu

diced

2 green onions

sliced diagonally into 1/2 inch pieces

Jicama Mango Salad with Cilantro and Lime

Lunch

Directions

Step 1

In a medium saucepan over medium-high heat combine dashi granules and water; bring to a boil. Reduce heat to medium and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Nutritional Information

Miso Soup

Servings Per Recipe:4

Calories: 63

% Daily Value *

Protein: 5.5g 11%

Carbohydrates: 5.3g 2%

Dietary Fiber: 1g 4%

Sugars: 1.7g

Fat: 2.3g 4%

Saturated Fat: 0.4g 2%

Vitamin A Iu: 86.1IU 2%

Niacin Equivalents: 1.4mg 11%

Vitamin C: 1.4mg 2%

Folate: 7.3mcg 2%

Calcium: 37.8mg 4%

Iron: 1mg 6%

Magnesium: 25.2mg 9%

Potassium: 159mg 5%

Sodium: 513.1mg 21%

Thiamin: 0.1mg 7%

Calories From Fat: 20.8

*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.