Recipe
Soup, Chili & Stew
Miso Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 6 c. water | ||
| 1 tbsp. sherry, optional | ||
| 1 tsp. minced fresh ginger | ||
| 2 clove(s) garlic, minced | ||
| 1 carrot, cut into matchsticks | ||
| 3 tbsp. miso | ||
| 4 oz. tofu, in small cubes | ||
| 2 oz. spaghetti, broken in half and cooked | ||
| ½ c. thinly sliced mushrooms | ||
| ½ c. finely chopped spinach or other greens | ||
| 2 tbsp. sliced green onions | ||
| kombu, optional |
Directions
- Combine water*, sherry, ginger, garlic and carrot in large pot. Bring almost to a simmer (do not boil) and let cook about 10 minutes, until carrot is just tender.
- Stir in the miso.
- Add tofu, spaghetti and mushrooms. Heat through for 2 or 3 minutes.
- Stir in spinach and cook for 30 seconds or so, just to wilt the greens.
- Serve miso soup in individual bowls, with green onions sprinkled on the top.
- *NOTE: For a more traditional flavor, simmer the water first with a piece of kombu (a Japanese seaweed, available in Asian and natural food groceries) for about 10 minutes. Remove the kombu and then make the rest of the soup according to the directions above.
Nutrition facts
Servings
60 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 350mg
- Protein: 4g
Recipe Source:
Iowa Soybean Promotion Board.