Best Light Miso Soup Recipes

Light Miso Soup image

Provided by basda123

Categories Japanese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 medium carrot, chopped
3 lbs dried shiitake mushrooms
1/2 cup boiling water
1 teaspoon vegetable oil
1/2 small onion, thinly sliced
1 cup bok choy, slivered
4 cups vegetable broth
1/2 lb medium firm tofu or 1/2 lb firm tofu, cubed
1 cup bean sprouts
2 teaspoons soy sauce
1/2 cup light miso, mixed with
1/2 cup boiling water
2 tablespoons green onions, chopped
rice noodles (optional)

Steps:

Preboil carrots and mushrooms in the boiling water for 3 minutes. Remove from heat and drain, reserving the liquid. Slice the mushrooms.
In a soup pot or wok heat the oil over medium heat. Add the sliced onion and saute for 3 minutes. Add bok choy and cook for 3 minutes more.
Add the carrots, mushrooms, reserved cooking water and broth to the soup pot. Return to a boil and then reduce to medium heta. Stir in tofu cubes or pork, bean sprouts and soy sauce. Add the miso mixture to the soup and stir. Do not boil. Serve over noodles if desired.

Miso Soup image

Provided by Anonymous

Time 20m

Yield 4

Number Of Ingredients 5

2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

Steps:

In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Nutrition Facts : Calories 63 calories, Carbohydrate 5.3 g, Fat 2.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 0.4 g, Sodium 513.1 mg, Sugar 1.7 g