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🍽️ Light Miso Soup with Mushrooms and Spring Onions

45 kcal · 30 min · 4 servings

Ingredients

• 50 g chanterelles (cleaned and chopped)
• 2 tsp light miso paste
• 1 tsp miso paste
• 20 g tofu (in small cubes)
• 2 tsp fine spring onion rings
• 1 tsp wakame seaweed (seaweed for miso soup)
• 600 ml water
• 1 piece kombu seaweed
• 2 tbsp bonito flakes

Instructions

1. 1. Add the Dashi seaweed and bonito flakes to the water. Bring the mixture to a boil, let it steep for ten minutes, and then strain the broth through a fine sieve.
2. 2. Stir in the miso paste until dissolved, then bring the soup back to a boil. Add the mushrooms, tofu, and wakame seaweed, and cook everything briefly. Garnish the finished soup with the spring onions and serve it in small bowls.

Nutrition per serving

• kcal: 45
• Protein: 4 g · Fett/Fat: 1 g · Carbs: 7 g