Miso Soup With Tofu, Bok Choy, and Scallions
A delicious, simple miso soup that is both vegetarian and vegan, ideal for any occasion.
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Instructions
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Start simmering dashi or stock in a large pot over medium-high heat; do not boil.
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Combine white and red miso in a small dish, then whisk in 1 1/2 cups of the hot dashi. Set aside.
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Simmer the dashi for 5 minutes. Stir in tofu and simmer for another 5 minutes.
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Add baby bok choy, scallions, and the miso mixture; cook for 5 minutes until bok choy is slightly wilted but bright green.
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Stir well and serve hot.
Nutritional Info (per serving)
Calories:
94 kcal
Carbohydrate:
7 g
Cholesterol:
0 mg
Fiber:
2 g
Protein:
9 g
Saturated Fat:
1 g
Sodium:
707 mg
Sugar:
2 g
Fat:
4 g
Unsaturated Fat:
0 g