Miso soup
Composition / ingredients
5
Servings:
Cooking method
Tofu for soup should be dense, this is important. We drain the excess liquid, lightly dry it with a napkin and cut into even cubes two and a half centimeters wide. We put dasha broth on the stove, bring it to a boil over low heat and pour finely chopped mushrooms. We continue to cook for two or three minutes. Now, from a few spoonfuls of broth and brown miso seasoning, we make a homogeneous mixture and pour it into the soup. Put chopped green onions and tofu. Our soup should not boil now, so we are watching it very carefully. As soon as it is ready to boil, immediately remove the pan from the stove. Serve miso soup hot.
Caloric content of the products possible in the composition of the dish
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Shiitake - 34 kcal/100g
- Miso - 199 kcal/100g
- Miso Paste - 199 kcal/100g
- Green onion - 19 kcal/100g
- Broth - 15 kcal/100g
