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Miso Soup Recipe
This miso soup recipe will give you a nourishing soup that's great to eat, quick to make, and can be easily added to everyone's daily eating routines. There's nothing better than homemade!
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Course: Side DishCuisine: Asian
Keyword: How to Make Miso Soup, Miso Soup, Miso Soup Recipe
Servings: 4 servings
Calories: 111 kcal
Ingredients (13)
- 3 oz boneless salmon filleted
- 2 oz raw shrimp whole
- 2/3 tbsp dried seaweed
- 3 oz soft tofu cubed
- 2 oz carrot cubed
- 3/4 tbsp red miso paste
- 1/2 tsp ground black pepper
- 3 cups unsalted chicken broth
- 2 tbsp leek chopped
- 1 tsp ginger grated
- 1/2 tbsp sake
- 2/3 tbsp olive oil
- 2 tsp sesame seeds
INSTRUCTIONS
1
Rinse, peel, and devein 2 oz shrimp. Set aside.
2
Soak 2/3 tbsp dried seaweed in cold water for 5 minutes. Drain after it fully expands. Set aside.
3
In a saucepan, heat 2/3 tbsp olive oil over medium heat. Stir-fry 1 tsp ginger and 2 oz carrots in a couple of minutes.
4
Pour 3 cup chicken broth into the saucepan and bring it to a boil.
5
Add 3/4 tbsp miso paste. Whisk to get the clumps out, until it's completely dissolved.
6
Continue to add the shrimp, 3 oz salmon, and the fully expanded seaweed to the saucepan. Let it cook for 1 minute.
7
Turn the heat down to low, add 3 oz tofu and 1/2 tbsp sake. Let simmer for a minute.
8
Turn off the heat. Sprinkle 1/2 tsp ground black pepper, 2 tsp sesame seeds, and 2 tbsp leek on top.
9
Serve hot.
Nutrition
Serving: 1 serving | Calories: 111 kcal | Fat 5 g | Saturated Fat 1 g | Trans Fat 0 g | Polyunsaturated Fat 1 g | Monounsaturated Fat 2 g | Cholesterol 34 mg | Sodium 216 mg | Potassium 218 mg | Carbohydrate 4 g | Fiber 1 g | Sugar 2 g | Protein 12 g | Vitamin A 2458 IU | Vitamin C 1 mg | Calcium 75 mg | Iron 1 mg