Instant Miso Soup

Name: Instant Miso Soup
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Yield: 1 serving
Ingredients: 1 heaped tbsp (20g) Miso; cubed (80g) Silken Tofu; 1 sheet, torn (3g) Nori or Wakame; 1, sliced (15g) Scallions

Recipes · Snack · Recipe, Typed Supps

Under 50 calories, mostly water, and it stops the 4pm biscuit more reliably than anything else here.

Allergens and patterns

Contains soya. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

1 heaped tbsp (20g) Miso — Whisked into hot but not boiling water. Boiling kills the live cultures and flattens the flavour, which is most of the reason to drink it.
cubed (80g) Silken Tofu — Turns a cup of broth into something that stops you being hungry.
1 sheet, torn (3g) Nori or Wakame — Iodine, which is genuinely difficult to get from anything else if you do not eat much seafood.
1, sliced (15g) Scallions — Raw, on top.

Nutrition per serving

Calories: 157 kcal
Protein: 14.2g
Carbohydrate: 5.8g
of which sugars: 1.9g
Fat: 8g
of which saturated: 1.1g
Fibre: 3.2g
Sodium: 779.3mg

Method

Boil the kettle and let it sit a minute — you want hot, not boiling.
Whisk the miso into a little of the water first, until smooth, then top up.
Add the tofu, torn seaweed and scallions.