PACKAGED MISO SOUP RECIPES

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MISO SALMON SOUP | ALLRECIPES



Miso Salmon Soup | Allrecipes image

My mother makes this miso salmon soup for me and its quick, simple, and tastes awesome!

Provided by BananaPancakes

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Seafood    Fish Soup Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 5

1 (1 pound) fillet salmon
3 tablespoons miso paste
4 cups water
½ (16 ounce) package firm tofu, drained and cut into 1/2-inch cubes
2 stalks green onion, chopped

Steps:

  • Cut salmon into 1-inch squares. Transfer to a skillet, add 2 cups water, and bring to a boil over medium-high heat. Cook until fish flakes easily with a fork and is light pink, 6 to 8 minutes. Remove salmon pieces from the water and set aside.
  • Dissolve miso paste in 4 cups water in a pot. Bring to a boil over high heat. Reduce heat, add tofu and salmon, and simmer for 10 minutes. Garnish with green onion to serve.

Nutrition Facts : Calories 234.3 calories, CarbohydrateContent 5.1 g, CholesterolContent 50.4 mg, FatContent 10.1 g, FiberContent 1.1 g, ProteinContent 30.5 g, SaturatedFatContent 2 g, SodiumContent 543.8 mg, SugarContent 1.2 g

MISO VEGETABLE SOUP RECIPE | EATINGWELL



Miso Vegetable Soup Recipe | EatingWell image

Tofu, rice and plenty of vegetables transform miso soup from a light accompaniment into a dish that's substantial enough to leave you feeling satisfied.

Provided by EatingWell Test Kitchen

Categories     Healthy Miso Soup Recipes

Total Time 30 minutes

Number Of Ingredients 8

2 cups plus 3 tablespoons water, divided
2 tablespoons white rice
2 cups frozen stir-fry vegetables, (see Note)
1 12-ounce package extra-firm silken tofu, cut into small cubes
2 tablespoons miso, (see Note)
2 scallions, thinly sliced
1 teaspoon rice vinegar, or to taste
1/2-1 teaspoon sugar, to taste

Steps:

  • Bring 2 cups water and rice to a boil in a large saucepan over high heat. Cover, reduce heat to a gentle simmer and cook until the rice is just tender, 12 to 15 minutes.
  • Add stir-fry vegetables to the pot, increase heat to high and bring to a boil. Cook until the vegetables are heated through, stirring occasionally, 2 to 3 minutes. Add tofu and cook until heated through, about 2 minutes. Remove from the heat.
  • Combine miso and the remaining 3 tablespoons water in a small bowl and stir to dissolve. Add the miso mixture, scallions, vinegar and sugar to the soup and stir to combine.

Nutrition Facts : Calories 207.9 calories, CarbohydrateContent 26.1 g, FatContent 4.4 g, FiberContent 3.6 g, ProteinContent 17.8 g, SaturatedFatContent 0.7 g, SodiumContent 773.5 mg, SugarContent 6.2 g

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