7.6g net carbs
🍢 Japanese & Korean · Any meal

Miso soup with tofu

Miso whisked into hot stock off the boil, with silken tofu and spring onion.

10 min Easy Serves 2 More Japanese & Korean

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7.6gNet carbs
99Calories
9.1gTotal carbs
1.5gFibre

Macros are per serving, worked out from the weighed ingredients against USDA FoodData Central. Real results vary about 10% with the cut of meat and how heavy-handed you are with the butter.

Full nutrition per serving

99 kcal · 4 g fat · 8.5 g protein · 9.1 g total carbs · 1.5 g fibre

Contains soy

We tag the recipe, not your brand of stock cube — always check the label.

Ingredients

Makes 2 servings · tick them off as you shop

Method

4 steps · 10 min

  1. Heat the stock to just below a simmer and take it off the heat.
  2. Put the miso in a ladle, add a little hot stock, and stir until it dissolves.
  3. Stir it back into the pan. Do not let it boil after this, or it loses its aroma.
  4. Add the tofu, cut into cubes, and warm through for a minute before adding the spring onion.

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