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Miso Soup

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Total time: 20 minutes

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Serves 4

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5.1 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

4 cups - Water


2 tsp - Soup stock, "Katsuo-bushi and kombu dashi" (stock of "Katsuo-bushi" and dried kombu)


2 tb - Miso


100g - Edamame, frozen, prepared


150g - Firm tofu, sliced into 2cm cube


10g - Spring onions or scallions, finely chopped


20g - Algae, "Wakame", dried


1 small - Onion, thinly sliced

UTENSILS

Mixing bowl, Cooking pot, Chopping board, Knife

INSTRUCTIONS

1. Wash and soak the wakame in a bowl with warm water for about 10 mins. Drain and cut it into bite-size   pieces. Set aside.


2. Pour the water into a cooking pot, add dashi (soup) stock powder, onion and edamame. Stir until the soup stock powder dissolves.


3. Bring the mixture to a boil.


4. Lower the heat and add the rehydrated wakame. Let it simmer for one minute.


5. Mix in the miso paste with a strainer or a spoon. Stir and add the tofu.


6. Stir again and garnish with the green onion and serve immediately.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 351g

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Energy (kcal)

106.7

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Carbs (g)

6.1

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Proteins (g)

9.9

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Fats (g)

4.7

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Fibre (g)

5.1

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