afoona
Miso soup
Soups

Miso soup

Hot water or dashi, with seaweed and tofu cubes for a few minutes; the miso is dissolved in a little of the hot liquid and stirred into the pot after it comes off the heat, and served immediately with green onion.

⏱ 7 min

👨‍🍳 Method

  1. 1
    Heat the water in a pot to a gentle simmer, without a hard boil.
    StovePot
  2. 2
    Remove the pot from the heat. Dissolve the miso in a small bowl with a little of the water, hot, and pour gently into the pot; from here on the soup doesn't go back on the heat.
    Bowl
    💡Boiling after the miso goes in hurts its aroma: dissolve it separately and add it at the end, off the heat.
  3. 3
    Serve immediately in bowls.
    Ladle
25calories
2 gprotein
3 gcarbs
1 gfat
● protein 25%● carbs 45%● fat 30%

Per serving (253 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Bowl · Also works: Pot (None)
  • Ladle · Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

  • Possible additions: Radish · Seaweed · Tofu · Soy sauce · Sesame oil · Grated ginger · Salt and pepper · Green onion on top
  • Radish cooking time: 15 minutes
  • Seaweed cooking time: 3 minutes
  • Tofu warming time: 1 minute
  • Ginger cooking time: 3 minutes

🔗 Used in

Lahoh

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