Quick Miso Soup

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This miso soup is a spin on the classic with shiitake, tofu, and scallions.

Submitted by shannon
Published on January 3, 2020
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 tablespoon canola oil, or more as needed

  • 4 large shiitake mushrooms, stemmed and thinly sliced

  • 1 bunch fresh chives, chopped

  • 1 clove garlic, peeled and sliced

  • ½ (14 ounce) package firm tofu, cubed

  • 1 (14 ounce) can low-sodium beef broth

  • 1 (14 ounce) can low-sodium chicken broth

  • 2 ½ tablespoons white miso paste

Directions

  1. Heat oil in a medium saucepan over medium-high heat. Add mushrooms, chives, and garlic slices; cook for 1 minute. Add tofu and cook for 2 minutes. Pour in beef broth and chicken broth, then stir in miso paste until dissolved.

  2. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Ladle into bowls to serve.

Cook's Note:

Adjust miso to taste as it is the "salt" of the soup.

Nutrition Facts (per serving)

165 Calories
10g Fat
8g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 165
% Daily Value *
Total Fat 10g 12%
Saturated Fat 1g 7%
Cholesterol 2mg 1%
Sodium 492mg 21%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 14g 28%
Vitamin C 17mg 19%
Calcium 377mg 29%
Iron 3mg 14%
Potassium 312mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.