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Miso Soup

The secret to a great miso soup is good quality stock and balanced flavours. This miso soup recipe is delicious, incredibly easy to prepare and will be ready in a matter of minutes. Perfect when served with spring onions and hot red chillies.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 800 ml water
  • 1 Knorr Vegetable Stock Pot
  • 2 tbsp white or red miso paste
  • 1 tbsp mirin
  • 1 tbsp reduced salt soy sauce
  • 200 g silken or soft tofu, cubed
  • 1 spring onion, sliced

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

4.1g

Energy (kJ)

265kJ

Energy (kcal)

63kcal

Carbohydrate incl. fibre (g)

5.3g

Carbohydrate excl. fibre (g)

5.0g

Sugar (g)

1.2g

Fibre (g)

0.3g

Fat (g)

2.4g

Saturated fat (g)

0.5g

Unsaturated fat (g)

1.3g

Monounsaturated fat (g)

0.3g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

834mg

Salt (g)

2.09g

Vitamin A (IU)

37IU

Vitamin C (mg)

0.7mg

Calcium (mg)

25mg

Iron (mg)

0.54mg

Potassium (mg)

190mg

Total

16.5g

1058kJ

252kcal

21.0g

20.0g

4.8g

1.1g

9.8g

2.2g

5.2g

1.0g

3.1g

0.0g

0mg

3336mg

8.35g

150IU

2.8mg

100mg

2.16mg

761mg


  • 1 Place water in a medium saucepan, bring to the boil. Add Knorr Vegetable Stock Pot and stir until stock has melted. Reduce heat to low.
  • 2 In a small bowl, combine the miso paste and add one ladle of the hot stock. Whisk until smooth and there are no lumps. Pour the miso liquid into the pan with the remaining stock and turn the heat to medium. Add the mirin, soy sauce and tofu to the pan and simmer gently for 4-5 minutes (do not boil).
  • 3 Serve in individual bowls topped with the sliced spring onion.
  • 4 Add some sliced red chillies if desired.