|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Just about everyone loves a steaming hot cup of Japanese miso soup, don't they? With a soothing and mild flavor, miso soup is light and "brothy," not the type of soup that is a meal on its own (though some people, myself included, enjoy it for breakfast), so serve your homemade miso soup as an appetizer before the main meal.
Miso soup is a quick, easy, and light soup and is a staple of Japanese cuisine. This basic recipe is a simple vegetarian and vegan version of the classic miso soup you'll find served in Japanese restaurants and sushi restaurants along with just about everything.
Gather your ingredients.
Bring water to a slow simmer and add seaweed. Allow the seaweed to simmer for at least 5 to 6 minutes.
Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. It's best not to boil the miso, as this will ruin some of its healthy properties as well as change the flavor of the soup.
That's it! Making miso soup is so easy because the fantastic flavor from the miso does all the work for you.
Enjoy your vegetarian and vegan miso soup.
- The longer you simmer the seaweed in Step 2, the less of a salty fishy flavor it will have, so keep that in mind.