Miso Soup with Tofu
The Japanese often begin their day with a warm bowl of miso soup. But it's good anytime--especially if you're feeling sick. If you have the Japanese pantry staples miso, kombu (kelp), and katsuobushi (dried bonito flakes or tuna flakes) on hand, the soup is ready in less than 15 minutes. The original is full of savory, umami flavor but also high in sodium, so I've cut back a bit on the miso and bonito flakes.
Recipe by Oxmoor House March 2014
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Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Source
Cooking Light Global Kitchen
Nutrition Facts
Per Serving:
73 calories; fat 2.7g; saturated fat 0.3g; mono fat 0.7g; poly fat 1.6g; protein 6.1g; carbohydrates 6.3g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 428mg; calcium 76mg.