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

Jump to Nutrition Facts

Ingredients

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

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.
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.

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