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

hands-on:
10 mins
total:
15 mins
Yield:
Serves 5 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bonito flakes on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Remove and discard stems from mushrooms; thinly slice mushroom caps.

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  • Combine 4 cups water and kombu in a medium saucepan; bring almost to a boil. Remove from heat; add cheesecloth bag to water. Let stand 5 minutes. Remove and discard kombu and cheesecloth bag.

  • Combine miso and 3 tablespoons soup broth in a small bowl; stir with a whisk until miso dissolves.

  • Add mushrooms and tofu to soup; cook over low heat 3 minutes or until tofu is warm. Remove from heat; stir in miso mixture and green onions. Let stand 1 minute.

Source

Cooking Light Global Kitchen

Nutrition Facts

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; iron 1mg; sodium 428mg; calcium 76mg.
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