Miso Soup

The recipe Miso Soup could satisfy your Japanese craving in approximately 45 minutes. One portion of this dish contains about 5g of protein, 2g of fat, and a total of 84 calories. For $2.38 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Serious Eats has 37 fans. It will be a hit at your Autumn event. A mixture of baby spinach, water, soy sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a soup. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a spectacular spoonacular score of 95%. A Quick And Easy Soup {miso Soup With Soba Noodles Or Mung Bean, Carrot-ginger-miso Soup And Minted Pea Soup, and Miso Soup are very similar to this recipe.

Servings: 4

 

Ingredients:

4 handfuls baby spinach

1 carrot, peeled and finely sliced

2 pieces kombu, each about 4 inches square

1/3 cup red or white miso paste

1 red bell pepper, finely sliced

1 leek (white part only) or two shallots, finely sliced

8 shiitake mushrooms, stems removed and caps sliced

2 teaspoons soy sauce

8 cups cold water

Equipment:

pot

ladle

bowl

Cooking instruction summary:

Procedures 1 Place the kombu and water in a medium pot and let sit for 30 minutes. Bring to a boil over high heat, then reduce heat and simmer for five minutes. Remove kombu. Ladle out one cup of the broth into a bowl and stir in the miso paste and soy sauce until smooth. 2 Add the leek to the broth and simmer for five minutes. Then add the carrot, bell pepper, and shiitakes and simmer for three minutes more. Add the spinach and simmer for one minute. Remove from heat and stir in the miso mixture. Serve hot.

 

Step by step:


1. Place the kombu and water in a medium pot and let sit for 30 minutes. Bring to a boil over high heat, then reduce heat and simmer for five minutes.

2. Remove kombu. Ladle out one cup of the broth into a bowl and stir in the miso paste and soy sauce until smooth.

3. Add the leek to the broth and simmer for five minutes. Then add the carrot, bell pepper, and shiitakes and simmer for three minutes more.

4. Add the spinach and simmer for one minute.

5. Remove from heat and stir in the miso mixture.

6. Serve hot.


Nutrition Information:

Quickview
84 Calories
5g Protein
1g Total Fat
13g Carbs
50% Health Score
Limit These
Calories
84
4%

Fat
1g
3%

  Saturated Fat
0.3g
2%

Carbohydrates
13g
5%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
1085mg
47%

Get Enough Of These
Protein
5g
10%

Vitamin K
155µg
148%

Vitamin A
6313IU
126%

Vitamin C
47mg
58%

Manganese
0.62mg
31%

Folate
86µg
22%

Vitamin B6
0.32mg
16%

Fiber
3g
16%

Copper
0.27mg
14%

Magnesium
53mg
13%

Potassium
439mg
13%

Vitamin B2
0.21mg
12%

Vitamin B3
2mg
10%

Phosphorus
103mg
10%

Iron
1mg
10%

Zinc
1mg
8%

Vitamin E
1mg
8%

Vitamin B5
0.69mg
7%

Calcium
68mg
7%

Vitamin B1
0.08mg
5%

Selenium
3µg
5%

covered percent of daily need
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Miso Noodle Soup With Meatballs | Our Favorite Recipes | Cooking Light

 

Hearty Miso Soup Recipe (The Healthiest Japanese Food with Plenty of Vegetables) | Cooking with Dog

 

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