Miso Soup with Tofu
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
101
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 101 cal. | (5 %) | ||
| Protein | 15.2 g | (16 %) | ||
| Fat | 4.14 g | (4 %) | ||
| Carbohydrates | 4.3 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.16 g | (1 %) |
more nutritional values
| Vitamin A | 20.78 mg | (2,598 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.38 mg | (3 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.25 mg | (27 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 21.03 μg | (7 %) | ||
| Pantothenic acid | 0.06 mg | (1 %) | ||
| Biotin | 0.16 μg | (0 %) | ||
| Vitamin B₁₂ | 0.21 μg | (7 %) | ||
| Vitamin C | 1.93 mg | (2 %) | ||
| Potassium | 294.5 mg | (7 %) | ||
| Calcium | 134.89 mg | (13 %) | ||
| Magnesium | 10.2 mg | (3 %) | ||
| Iron | 1.89 mg | (13 %) | ||
| Iodine | 0.09 μg | (0 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.67 g | |||
| Cholesterol | 5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For miso soup
- 800 milliliters Fish broth (or other clear broth)
- 2 Tbsps white Miso paste
- salt
- freshly ground peppers
- 200 grams Tofu
- For garnish
- 1 pc Nori seaweed (cut into thin strips)
- 2 Tbsps scallions (from tender spring onion tops)
- For dashi soup stock
- 1 pc Konbu (Seaweed, approx 15x15 cm)
- 30 grams dried Bonito flake (Hana-Katsuo, 3 heaped tablespoons)
Preparation steps
1.
Heat broth and stir in miso paste until completely dissolved. Season soup with salt and pepper.
2.
Cut tofu into cubes.
3.
Add tofu to soup and let simmer 4-5 minutes.
4.
Serve soup in bowls and garnished with nori and scallions.
5.
For the dashi soup stock, carefully wipe konbu with a cloth.
6.
Place konbu and 800 ml (approximately 3/4 cup) of water in a pot, boil slowly over medium heat uncovered. Once water begins to boil, remove Konbu. Then boil water again.
7.
Add bonito flakes to pot and bring to a boil again for about 1 minute. Wait until the bonito flakes sink to the bottom then strain broth through a cloth.
