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Miso Soup

Heart Healthy Miso Soup Recipe

                   
Miso Soup
One sip of immune-boosting miso soup and you'll be hooked. Full of fresh ginger, mushrooms and super savory miso paste, this delicious gluten-free offering will thrill the senses.
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Ingredients
Recipe yields 8 servings
1 Tbsp sesame oil
2 Tbsp minced fresh ginger
1 cup thinly sliced daikon radishes or turnip, sliced in 1/4-inch-thick rounds
10 oz shiitake mushrooms, sliced
5 cups water
1/4 cup miso paste
6 scallions, sliced
7 oz extra-firm tofu, cut into 1/4-inch pieces
2 Tbsp nori (sushi seaweed wrap), sliced into strips
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Directions
Step 1

In a saucepan, heat the oil over medium-high heat. Add the ginger, radish and mushrooms and cook for 5 to 10 minutes, or until the mushrooms are softened. Add the water and bring the mixture to a simmer. Reduce the heat to low and add the miso, stirring until it is dissolved.

Step 2

Remove the soup from the heat. Add the scallions and tofu, and let the soup sit, covered, for 5 to 10 minutes. Serve hot, garnished with the nori strips.

Time: 30 minutes
Servings: 8
Calories: 71
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:71
total fat:3g
sat fat:0g
cholesterol:0mg
sodium:383mg
total carb:7g
fibers:2g
sugars:1g
proteins:6g

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Heart Healthy Miso Soup Recipe
Ingredients
Recipe yields 8 servings
1 Tbsp sesame oil
2 Tbsp minced fresh ginger
1 cup thinly sliced daikon radishes or turnip, sliced in 1/4-inch-thick rounds
10 oz shiitake mushrooms, sliced
5 cups water
1/4 cup miso paste
6 scallions, sliced
7 oz extra-firm tofu, cut into 1/4-inch pieces
2 Tbsp nori (sushi seaweed wrap), sliced into strips
Directions
Step 1

In a saucepan, heat the oil over medium-high heat. Add the ginger, radish and mushrooms and cook for 5 to 10 minutes, or until the mushrooms are softened. Add the water and bring the mixture to a simmer. Reduce the heat to low and add the miso, stirring until it is dissolved.

Step 2

Remove the soup from the heat. Add the scallions and tofu, and let the soup sit, covered, for 5 to 10 minutes. Serve hot, garnished with the nori strips.

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