Miso Soup

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Miso Soup

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Ingredients

Adjust Servings:
1/6 cup Dried Wakame Soaked in warm water for 15 minutes then drained
4 teaspoons Shiro Miso (White fermented soybean paste)
2 1/4 cups Anchovy Broth (substitute with Dashi)
3 ounces Soft Tofu Drained and cut into 1/2-inch cubes
1 stalk Scallion Thinly sliced

Nutritional information

Calories
Protein
Fat
Sugar
Sodium
Carbs

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Cuisine:

Traditional miso soup made healthier with homemade anchovy broth

  • 45 min
  • Serves 2
  • Easy

Ingredients

Directions

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Miso Soup is probably one of the most well known soups of Asian cuisine. It is often served as the “first course” before appetizers or main courses. It is very easy and quick to make, but the best part about this recipe is it is healthier than those that use instant Dashi. Prepackaged or store-bought Dashi typically contains MSG and other additives. I replace it with fresh anchovy broth made of pure ingredients instead, and trust me, it is one delicious bowl of miso soup!

Steps

1
Done

If you are making the anchovy broth instead of using prepackaged Dashi (suggested for a healthier recipe), do this first as it will take time. See recipe to make anchovy broth.

2
Done

Meanwhile soak the wakame in warm water for 15 minutes then drain and set aside.

3
Done

When the anchovy broth is ready, leave it in the pot on the stove but take 1/4 cup and put in a small bowl. Add the shiro miso to the bowl and mix well.

4
Done

In the pot with the remaining 2 cups anchovy broth, add soft tofu and wakame. Simmer for 2 minutes then turn off heat and add miso mixture and scallions immediately. Serve in a small bowl and enjoy!

Rebecca Chan

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Soondubu Jigae (Korean Tofu Stew)
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Soondubu Jigae (Korean Tofu Stew)
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Canh Chua Cá (Sour Fish Soup)

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