Ingredients:
- for miso soup
- 2 oz. fresh enoki mushroomsstems trimmed
- white pepper and soy sauce to taste
Directions:
- For bonito stock:
- Place konbu in a stock pot with the water and bring to a boil. Reduce heat to low and simmer for 10 minutes. Remove the konbu and discard. Stir in the bonito flakes, return to a boil for 1 minute. Strain through a fine mesh sieve. Reserve for soup.
- For Miso Soup:
- Soak konbu in just enough hot water to cover until it's soft (about 20 minutes). Drain and cut into thin strips. Set aside.
- In a large saucepan over low heat, bring the stock to a bare simmer. Whisk in the miso paste, mirin, vinegar and sesame oil. Add the konbu, mushrooms and tofu. Season soup with white pepper and a tiny splash of soy sauce. Do not allow the soup to boil; the tofu will fall apart.
- Ladle the soup into warmed bowls, garnish with the green onion and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.97 Kcal (887 kJ) | ||
| Calories from fat | 9.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 2% | |
|---|---|---|---|
| Sodium | 9558.94mg | 398% | |
| Potassium | 20.31mg | 0% | |
| Total Carbs | 2.69g | 1% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 3.96g | 8% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 34.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 37.46 Kcal (157 kJ) | ||
| Calories from fat | 1.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.18g | 2% | |
|---|---|---|---|
| Sodium | 1689.27mg | 398% | |
| Potassium | 3.59mg | 0% | |
| Total Carbs | 0.47g | 1% | |
| Sugars | 0.1g | 2% | |
| Dietary Fiber | 0.11g | 2% | |
| Protein | 0.7g | 8% | |
| Vitamin C | 0.1mg | 1% | |
| Calcium | 6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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