Miso Soup is so flavorful and comforting and savory, with good little bites of tofu and seaweed in each scoop. Up till now, I’ve reserved miso for occasions after we exit to eat. However after I was feeling just a little below the climate just lately, miso sounded too good to my achy abdomen. That, together with a robust sushi craving, impressed me to create a few of my very own.
Optavia Miso Soup Recipe
Miso soup is a conventional Japanese soup consisting of a dashi inventory into which softened miso paste is blended. As well as, there are numerous non-compulsory components that could be added relying on regional and seasonal recipes and private choice.
- Bring water to a boil in a soup pot, and add the tofu, cabbage, white part of the scallions, and salt.
- Dissolve miso in soup, and turn off the heat as soon as it reaches the boiling pot.
- Garnish with greens of scallions.
- Place vegetable broth in a medium saucepan and produce to a low simmer.
- In the meantime, place miso (beginning with the lesser finish of the range) right into a small bowl, add a bit of scorching water, and whisk till easy. This may guarantee it doesn’t clump when added to the soup later. Put aside.
- Taste and add extra miso or a pinch of sea salt if desired. Serve heat.
Serving Size 1
- Amount Per Serving
- Calories 290
- % Daily Value *
- Total Carbohydrate 18g6%
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.