The base for the broth is delicious and it's easy to add more ingredients. One thing that helps mix in the miso is to remove about a cup of the hot water and whisk the miso in this small volume before adding it to the pot. I also added udon noodles and mushrooms to make it a little more substantial for dinner. The nori and green onions really make this taste like a sushi restaurant soup while the edamame add a nice texture. Yum!
Miso Soup with Tofu and Nori
Classic. Simple. Comforting. Nothing beats a good bowl of miso soup, and this recipe is sure to become one of your go-tos on rainy days. We used edamame and tofu, but you could substitute cooked meat and most any vegetable you have on hand.
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- Calories: 232
- Calories from fat: 28%
- Protein: 15g
- Fat: 7.2g
- Saturated fat: 0.5g
- Carbohydrate: 24g
- Fiber: 12g
- Sodium: 1810mg
- Cholesterol: 0.0mg
- 2/3 cup red miso*
- 2 cups frozen edamame
- 14 ounces firm tofu, cut into 1/2-in. cubes
- 1 1/2 teaspoons soy sauce
- 1 sheet nori, halved and sliced
- 2 green onions, sliced diagonally
- 1. Bring 6 cups water to a boil in a medium saucepan. Reduce heat to a simmer and whisk in miso. Add edamame and cook 2 minutes.
- 2. Remove from heat and add tofu and soy sauce. Let sit 3 minutes to warm through.
- 3. Divide among bowls and top with a few sprinkles of nori strips and some green onions.
- *Find miso in a market's refrigerated foods section.
- Note: Nutritional analysis is per 2-cup serving.
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