Misc Soup

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by: Stacia






Miso (fermented soybean paste) comes in various colors and degrees of sweetness. White miso, which is relatively sweet and mild, is considered best for summer while dark, salty red miso is more appropriate for winter. Brown miso falls between the two, and unless you start to appreciate the nuances, is a good all-purpose standby. Miso keeps for months—if not years—in the refrigerator.




ingredients

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serves: 1

1 quart dashi

2-4 tablespoons miso (the lighter the miso, the more you need)

Nutrition Facts
Misc Soup

Servings Per Recipe: 1

Amount per Serving

Calories: 227

  • Total Fat: 9.6 g
  •     Saturated Fat: 2.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 9.3 mg
  • Sodium: 2745.7 mg
  • Total Carbs: 9.2 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 2.1 g
  • Protein: 25.1 g
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preparation

1.  Whisk some dashi into misc in a small bowl.

2.  Put the cockles in a pot. Pour the miso soup over the cockles, bring to a simmer, and simmer until the cockles open.

3.  Ladle the soup into bowls.

4.  The finished soup.

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