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Miso Soup

by Spencer Kombol and Rie McClenny featured in How To Make Homemade Japanese Food

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • 7 oz
    tofu (200 g)
  • ½ cup
    snow pea (75 g)
  • 2 oz
    enoki mushroom (55 g)
  • 1 ½ cups
    dashi (360 mL)
  • 2 tablespoons
    miso
    Calories 64
    Fat 3g
    Carbs 4g
    Fiber 1g
    Sugar 1g
    Protein 6g

Estimated values based on one serving size.

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Preparation

  1. Using extreme caution, cut the tofu into cubes, trim snow peas. Cut mushroom ends
  2. In a medium size saucepan, Add dashi and bring it to a boil. Add tofu, snow peas, and enoki, for 3 minutes.
  3. Turn of the heat. In a small dish, place miso. Add a small amount of dashi and dissolve the miso. Pour over dissolved miso into the pot. Turn back the heat and warm up the soup, right before it boils.
  4. Enjoy!
 

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