Try this Mild Miso Soup recipe, or contribute your own.
Suggest a better descriptionPut the water in a large saucepan. Add 3/4 of the scallions, reserving the rest. Add the mushrooms, ginger and carrot. Bring to a boil over medium-high heat, cover, and turn the heat down to medium-low. Simmer until the vegetables are soft, about 30 minutes. Strain the broth through a fine sieve. Remove the mushrooms from the sieve and reserve. Discard the remaining vegetables. Return the broth to the saucepan over low heat. Thinly slice the mushrooms and add them to the broth along with the remaining scallions. Stir in the miso thoroughly, never allowing the mixture to boil. Stir in the tofu. Serve warm. Yield: 4 servings Recipe by: COOKING LIVE SHOW #CL9287
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Serving Size: 1 Serving (693g) | ||
Recipe Makes: 1 | ||
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Calories: 359 | ||
Calories from Fat: 77 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1218.3mg | 42 % | |
Potassium 1624mg | 43 % | |
Total Carbohydrate 52.2g | 15 % | |
Dietary Fiber 11.3g | 45 % | |
Sugars, other 40.9g | ||
Protein 25.1g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 359
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