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5 ½ cups water
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1 4-inch square kombu
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3 cups (20 grams) bonito flakes
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2 tablespoons light sesame oil
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½ medium onion, halved and sliced 1/4 inch thick
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2 medium carrots, sliced 1/4 inch thick
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6 ounces sweet potato, preferably satsuma, diced (1/4-inch)
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4 ounces daikon, peeled, quartered and sliced 1/4 inch thick
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3 ounces shiitake mushrooms, stems removed, sliced 1/4 inch thick
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4 tablespoons red and/or white miso
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8 ounces soft or medium-firm tofu, cut into 1/4-inch cubes
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2 scallions, sliced
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½ teaspoon grated lemon zest
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Shichimi togarashi for garnish
Yasai To Tofu no Misoshiru
Miso soup can be enjoyed any time of the day, but it is traditionally a Japanese breakfast soup. Many restaurants serve it with just a few morsels of seaweed and tofu, but at home, miso soup can be hearty, packed with just about any vegetable. You can skip the process of making the dashi and use low-sodium broth instead.
Nutrition Information
131
Calories
13g
Carbohydrates
6g
Protein
411mg
Potassium
6g
Fiber
11g
Sugar
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