Miso Soup

Name: Miso Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asia, Japanese
Ingredients: 4 cups reduced-sodium vegetable broth or water; 2 teaspoons dashi powder; 1-in. piece fresh gingerroot; 1 package (16 ounces) silken firm tofu, diced; 1/4 cup miso paste; 1 tablespoon (1/8 ounce) wakame flakes or chopped nori sheets; 1 tablespoon reduced-sodium soy sauce, optional; 3 green onions, thinly sliced

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

You don't need to hit your local sushi joint for a cozy bowl of miso soup. Our version includes a hint of ginger and silky tofu, making it perfect for a light weeknight meal.

Ingredients

4 cups reduced-sodium vegetable broth or water
2 teaspoons dashi powder
1-in. piece fresh gingerroot
1 package (16 ounces) silken firm tofu, diced
1/4 cup miso paste
1 tablespoon (1/8 ounce) wakame flakes or chopped nori sheets
1 tablespoon reduced-sodium soy sauce, optional
3 green onions, thinly sliced

Directions

In a Dutch oven or stock pot, bring broth, dashi and gingerroot, simmer 10-15 minutes. Discard ginger. Add tofu, miso and wakame; simmer another 2-3 minutes. If desired, add soy sauce. Ladle into bowls; garnish with green onion.

Nutrition Facts

1-1/4 cup: 233 calories, 3g fat (1g saturated fat), 0 cholesterol, 3733mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 22g protein.

Curl up with a steamy bowl of miso soup, a comforting Meatless Monday meal when you need something delicious and lightning fast. You'll love the flavorful broth made with dashi powder, gingerroot and miso for its bold pop of savory goodness. —Taste of Home Test Kitchen

Recipe Creator