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Nutrition Facts
Serving Size 1 (23g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock kombu light miso wakame seaweed
Calories 13
Calories from Fat 5		(41%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 86mg		3%
Potassium 44mg		1%
Total Carbohydrate 0.9g		0%
	Dietary Fiber 0.3g	1%
	Sugars 0.3g
Protein 1.5g		2%
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Vegetarian Miso Soup

Recipe #398973 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sharon123
Nov 12, 2009

This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced toful and seaweed. Adapted from the Everything Vegetrian Cookbook.

SERVES 4 (change servings and units)

Ingredients

5 cups vegetable stock (or mushroom stock)
1 piece kombu, about 5 inches square-I get from the health food store (kelp, a dried seaweed)
1 teaspoon soy sauce
3 tablespoons light miso (yellow or white)
2 scallions, chopped
2 ounces firm tofu, diced into small cubes
4 teaspoons wakame seaweed (instant)

Directions

1
Bring the stock and kombu to a boil n a soup pot. Cover, remove from heat and let stand 5 minutes. strain; stir in soy sauce.
2
In a mixing bowl, mix about 1/4 cup of the warm stock into the miso paste with a wire whisk until the miso is dissolved.
3
Pour this mixture back into the remaining stock. Place scallions, diced tofu, and wakame seaweed into four bowls.
4
Gently ladle soup into the bowls. Enjoy!