Miso And Tofu Soup

Miso And Tofu Soup

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Miso and tofu soup is a healthy soup recipe that's easy to make. It's perfect for cold days and chilly evenings. Get the recipe and learn how to make miso and tofu soup!
Calories: 499


  • 4 tbsp shiro miso fermented white soybean paste
  • 1 1/2 tbsp dashinomoto instant fish stock
  • pinch ajinomoto Japanese taste powder ormonosodium glutamate (optional)
  • 1 cake fresh tofu
  • 1/2 leek white part only

serve with:

  • steamed rice


  • Make the stock in a non-metallic saucepan (an enamelled flameproof casserole dish is best) using 1% pints (1 litre) water, the instant dashi and a pinch of ajinomoto; if you do not want to use this taste enhancer, leave it out. Bring to the boil, then reduce the heat to very low.
  • Mix the miso in a bowl with about 4 fl oz (120 ml) of the hot broth; pour the resulting mixture back into the saucepan or casserole dish through a sieve, rubbing with the back of a wooden spoon. Stir for 2 minutes; the soup must not come to the boil once the miso has been added.
  • Cut the tofu into small cubes, add to the soup and leave to heat through for 2 minutes; remove from the heat.
  • Ladle the soup into bowls, garnish with the leek, cut into strips and serve at once, with plain steamed rice. This makes a very light but nourishing supper.
Calories: 499 kcal
Carbohydrates: 34 g
Protein: 44 g
Fat: 22g
Saturated Fat: 3 g
Sodium: 2630 mg
Potassium: 242 mg
Fiber: 8 g
Sugar: 7 g
Vitamin A: 802 IU
Vitamin C: 5 mg
Calcium: 567 mg
Iron: 7 mg
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