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Recipe
Breakfast Miso Soup Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 6 servings | |
| Calories 12 | |
| Calories from Fat 5 | 42% |
| Total Fat 0.53g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 38mg | 1% |
| Total Carbs 0.47g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.25g | 0% |
| Protein 1.36g | 2% |
Ingredients Convert Measures
- 2 1/2 c. Water
- 1 x Wakame Seaweed, 3" Strip
- 1/2 c. Lowfat Tofu, Hard, Minced In 1/2" Chunks
- 1 x Green Onion, W/Stems, Chop Fine
- 1 Tbsp. Barley Miso
Directions
- Bring water to a boil, add in wakame and one half of the green onion. Simmer 5 mins.
- Turn off heat, add in miso to taste by diluting 1 to 2 TB of miso in a ladle full of the soup water, mashing and smoothing out the miso and adding it back to the pot.
- Pour into large bowl, over small chunks of tofu. Garnish with minced green onions, serve steaming warm.
- Makes 4-6 portions.
