Easy 15-Minute Miso Soup
Less than 15 minutes and you'll have yourself a large hot bowl of restaurant-style miso soup at home!
Servings: 4
Ingredients
- 2 cups (473 ml) chicken stock or vegetable stock
- 2 cups (473 ml) water
- 4 tablespoons (68 g) soybean paste
- 12 ounces (340 g) packet of silken soft tofu sliced into cubes (you don't have to put all of it in. We like a lot of tofu in our soup so we added all of it)
- 6 small sheets of dried seaweed cut into strips
- Salt to taste
- Scallions for garnish optional
Instructions
- In a large pot, pour in chicken stock and water and bring to a gentle boil.2 cups chicken stock
- Whisk the soybean paste into the water mixture until all has dissolved.4 tablespoons soybean paste, 2 cups water
- Let simmer for 5 minutes then add in the sliced tofu. Let simmer for another 5 minutes then drop in the strips of seaweed and season with salt, to taste.12 ounces packet of silken soft tofu, 6 small sheets of dried seaweed, Salt
- Divide evenly into soup bowls and top with scallions, if desired.Scallions for garnish
Nutrition
Serving: 1 bowl | Calories: 125 kcal | Carbohydrates: 12 g | Protein: 9 g | Fat: 5 g | Saturated Fat: 1 g | Cholesterol: 4 mg | Sodium: 824 mg | Potassium: 318 mg | Fiber: 1 g | Sugar: 4 g
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