Miso Soup with Wakame & Tofu
Asian pantry items are taking up more and more aisle space in grocery
stores around the country and Asian recipes, like Miso Soup, are more
commonly served in restaurants and at home. This soup couldn't be easier
or faster to prepare and kids love it. For a hearty version add shrimp,
mushrooms, or any other ingredients that strike your fancy.
Yield: Eight servings
|
| Ingredients |
| 3 Tbsp |
kombu seaweed |
| 3 Tbsp |
red miso paste |
| 1/4 cup |
firm tofu, medium |
| 1/3 cup |
scallion, thinly sliced |
| 2 tsp |
bonito flakes |
| 3 cups |
water |
| 1-1/2 Tbsp |
wakame seaweed |
|
| Nutrition Facts |
| Total Calories |
21 |
| Calories from Fat |
8 |
| Total Fat |
|
| Saturated Fat |
|
Cholesterol
|
|
| Sodium |
|
| Carbohydrates |
|
| Fiber |
|
| Sugar |
|
| Protein |
|
|
- Bring kombu and water to a simmer. Cook for 10 minutes.
- Add bonito
flakes and allow the mixture to steep for 10 minutes. Strain.
- Add
miso paste and stir to distribute. Add the wakame and cook gently
until the seaweed is tender, then add the tofu and scallions. Serve.
|
