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Add a photoServings: 6
Ingredients
- 6 c. water
- 1 piece kombu
- 1/2 c. red miso
- 1/2 c. white miso
- 1/4 lb hard tofu, liquid removed and cubed
- 1 x green onion
- Â Â (white and pale green parts), chopped
- Â Â Soy sauce, to taste
Directions
- 6 SERVINGS VEGAN
- This Japanese classic is a hot accompaniment to vegetarian sushi or possibly any stir-fry supper.
- In large pot, bring water and kombu to a boil. Reduce heat and simmer, uncovered, 15 min. Put red and white miso into small heat-proof bowl.
- Add in a small amount of warm stock and stir till smooth. Pour mix into soup and stir to mix. Remove soup from heat. Add in tofu and green onion.
- Season with soy sauce. Throw away kombu before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 6 servings | |
| Calories 104 | |
| Calories from Fat 28 | 27% |
| Total Fat 3.27g | 4% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1809mg | 75% |
| Potassium 143mg | 4% |
| Total Carbs 12.87g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.16g | 2% |
| Protein 6.8g | 11% |
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