Name: Miso Soup with Bone Broth
Prep time: 15 min
Total time: 15 min
Ingredients: 4 cups bone broth (beef or chicken for richer flavor, or use any bone broth of your choice); 3 tablespoons miso paste (white or red, depending on your taste preference); 1/2 cup soft tofu, cut into 1/2-inch cubes; 1/4 cup wakame (dried seaweed), rehydrated in water and drained; 2 green onions, thinly sliced; 1/2 cup shiitake mushrooms, thinly sliced

Ingredients

Units Scale

4 cups bone broth (beef or chicken for richer flavor, or use any bone broth of your choice)
3 tablespoons miso paste (white or red, depending on your taste preference)
1/2 cup soft tofu, cut into 1/2-inch cubes
1/4 cup wakame (dried seaweed), rehydrated in water and drained
2 green onions, thinly sliced
1/2 cup shiitake mushrooms, thinly sliced

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Instructions

In a medium pot, gently heat the bone broth until just before it reaches a boil.
In a small bowl, mix the miso paste with a bit of the warm broth to make a smooth paste. This helps to ensure there are no lumps in your soup.
Lower the heat to a simmer and add the miso paste mixture back into the pot with the rest of the broth. Stir well.
Add the tofu, wakame, and optional shiitake mushrooms to the pot and allow to simmer for about 3 minutes. Be sure not to boil the soup after adding the miso, as high heat can destroy the beneficial probiotics in miso.
Serve the soup in bowls and garnish with green onions.

Prep Time: 15 minutes

Nutrition

Serving Size: 1 bowl
Calories: 90
Fat: 3 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 9 g