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Miso-Tofu Soup

Miso-Tofu Soup
This Recipe Is:

WebMD Recipe from

If you are new to Miso Soup, I would suggest buying white miso, which is more mellow than some of the other varieties. If you want a stronger flavor, try the barley miso.

  • 8 leaves
    dried wakame “leaves”
  • 4 cups
    kombu stock
  • 3 tablespoons
  • 1/2-1 cup
    silken tofu, finely diced, soft or firm
  • scallions, including a little bit of the greens, thinly sliced
  1. Soak the wakame in lukewarm water until soft, about 15 minutes. 
  2. Feel for any tough parts and cut them away – there’s usually kind of a core.  Tear the rest into smaller pieces or slice them into thin ribbons. 
  3. Bring the stock to a boil.
  4. Dilute the miso with 1 cup of the stock. Whisk it around so that all the miso dissolves.  Add the wakame and tofu to the remaining stock and simmer until the tofu has risen to the surface, 4 – 5 minutes.  Stir the diluted miso back into the pot and bring nearly to a boil.  Add the scallions and serve.
Nutritional Information

Makes: 4 servings
  • Calories81
  • Carbohydrates7 g
    • Dietary fiber2.3 g
  • Cholesterol0 mg
  • Fat3.4 g
    • Saturated fat.7 g
  • Sodium502 mg
  • Protein7.3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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