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Miso Soup

45 min
15 min prep
30 min cook

Serves 6

Unsaved Miso Soup

Ingredients

  • 48 fl oz Vegetable Broth
  • 8 oz Extra firm tofu, sliced 1-inch thick
  • 1/2 cup Green onion, chopped
  • 6 tbsp Red miso paste
  • 1 Roasted seaweed sea salt

Instructions

  1. Pour broth in a medium saucepan and bring to a simmer.
  2. Add crushed seaweed chips and simmer several minutes.
  3. Place miso paste in a small bowl and whisk in some of the simmering broth. Return the broth and miso mixture to the pot.
  4. Add tofu and green onions and simmer an additional 4 minutes.
  5. Serve hot.

Nutrition

8gCarbs
2gFat
5gProtein

Nutrition Facts

6 servings

  • Amount Per Serving
    Calories70
  • % Daily Value*
  • Total Fat
    • 2g
    • 3%
  • Saturated Fat
    • 0g
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 880mg
    • 37%
  • Total Carbohydrate
    • 8g
    • 3%
  • Dietary Fiber
    • 1g
  • Sugars
    • 5g
  • Protein
    • 5g
  • Vitamin C
    • 4%
  • Calcium
    • 2%
  • Iron
    • 4%
  • Vitamin A
    • 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.