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Miso Soup with Tofu and Enoki

1 review
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Bridget Klusman, Otsego, Michigan

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Sep. 26, 2022

This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.—Bridget Klusman, Otsego, Michigan

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Test Kitchen Approved

Miso Soup with Tofu and Enoki

1 review
Prep Time 15 min
Cook Time 15 min
Yield 5 servings

Ingredients

  • 2 packages (3-1/2 ounces each) fresh enoki mushrooms or 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 1 tablespoon canola oil
  • 4 cups water
  • 1/4 cup miso paste
  • 1 package (16 ounces) firm tofu, drained and cut into 3/4-inch cubes
  • Thinly sliced green onions
Text Ingredients

Directions

  1. In a Dutch oven, saute the mushrooms, onion, garlic and ginger in oil until tender. Add the water and miso paste. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add tofu; heat through. Ladle into bowls; garnish with green onions.

Nutrition Facts

1 cup: 147 calories, 8g fat (1g saturated fat), 0 cholesterol, 601mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 1-1/2 fat, 1 lean meat, 1/2 starch.

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