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Miso Soup with Tofu and Nori





Yields
Serves 4




Prep Time
30 mins

Classic. Simple. Comforting. Nothing beats a good bowl of miso soup, and this recipe is sure to become one of your go-tos on rainy days. We used edamame and tofu, but you could substitute cooked meat and most any vegetable you have on hand.

Miso Soup with Tofu and Nori




Photo: Iain Bagwell; Styling: Kevin Crafts
 2/3 cup red miso*
 2 cups frozen edamame
 14 ounces firm tofu, cut into 1/2-in. cubes
 1 1/2 teaspoons soy sauce
 1 sheet nori, halved and sliced
 2 green onions, sliced diagonally
Step 1
1

Bring 6 cups water to a boil in a medium saucepan. Reduce heat to a simmer and whisk in miso. Add edamame and cook 2 minutes.

Step 2
2

Remove from heat and add tofu and soy sauce. Let sit 3 minutes to warm through.

Step 3
3

Divide among bowls and top with a few sprinkles of nori strips and some green onions.

Step 4
4

*Find miso in a market's refrigerated foods section.

Step 5
5

Note: Nutritional analysis is per 2-cup serving.

Nutrition Facts

Servings Serves 4


Amount Per Serving
Calories 232Calories from Fat 28
% Daily Value *
Total Fat 7.2g12%

Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 1810mg76%
Total Carbohydrate 24g8%

Dietary Fiber 12g48%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.