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🍽️ Light Miso Soup with Mushrooms and Spring Onions

45 kcal · 30 min

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.
2. 2. Bring the mixture to a boil and let it steep for ten minutes.
3. 3. Strain the broth through a fine sieve.
4. 4. Stir in the miso paste until dissolved.
5. 5. Bring the soup back to a boil.
6. 6. Add the mushrooms, tofu, and wakame seaweed.
7. 7. Cook everything briefly.
8. 8. 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