Miso soup is a classic Japanese dish that's both nutritious and comforting. A simple yet flavorful broth made with miso paste serves as the base, while seaweed, onion, and tofu add texture and taste. This recipe is perfect for a warm, satisfying meal that can be prepared quickly and easily.
- Use fresh ingredients for the best flavor and nutrition.
- Soak the seaweed in water for about 10 minutes before adding it to the soup to rehydrate it.
- Cut the tofu into small cubes to ensure even cooking and easy eating.
- Dissolve the miso paste in a small amount of warm broth before adding it to the main pot to prevent clumping.
- Do not boil the soup after adding the miso paste, as high heat can destroy the beneficial probiotics in the miso.
Miso soup with seaweed, onion, and tofu is an easy and delicious dish that is sure to become a favorite in your household. The combination of flavors and textures creates a satisfying meal, and with a few simple tips, you'll have a perfect bowl of miso soup every time. Enjoy your homemade miso soup as a starter, side dish, or even a light main course.
Nutrition Facts | |
---|---|
Serving Size | 300 grams |
Energy | |
Calories 66kcal | 3% |
Protein | |
Protein 5g | 3% |
Carbohydrates | |
Carbohydrates 7g | 2% |
Fiber 0.87g | 2% |
Sugar 2.60g | 3% |
Fat | |
Fat 2.42g | 3% |
Saturated 0.42g | 1% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 30ug | 3% |
Choline 22mg | 4% |
Vitamin B1 0.09mg | 8% |
Vitamin B2 0.11mg | 8% |
Vitamin B3 0.63mg | 4% |
Vitamin B6 0.07mg | 4% |
Vitamin B9 33ug | 8% |
Vitamin B12 0.01ug | 0% |
Vitamin C 1.58mg | 2% |
Vitamin E 0.06mg | 0% |
Vitamin K 10ug | 9% |
Minerals | |
Calcium, Ca 70mg | 5% |
Copper, Cu 0.14mg | 16% |
Iron, Fe 1.09mg | 10% |
Magnesium, Mg 27mg | 7% |
Phosphorus, P 70mg | 5% |
Potassium, K 130mg | 4% |
Selenium, Se 4.53ug | 8% |
Sodium, Na 1160mg | 77% |
Zinc, Zn 0.72mg | 7% |
Water | |
Water 290g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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