How To Make Miso Soup with Shrimp and Tofu
Shrimp, spinach, and tofu turn this miso soup into a light yet rich meal that packs a ton of flavor. You can also substitute shrimp with chicken or pork.
Serves:
Ingredients
- 5cupswater
- ¼cupwhite miso,or red miso
- salt
- 1cupedamame,frozen, shelled
- 4ozbaby spinach
- ¾lbmedium shrimp
- 7ozfirm tofu
- 1scallion
- steamed short grain rice,and toasted sesame seeds
Instructions
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In a small bowl, whisk 1 cup of the water into the miso.
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In a medium saucepan, bring the remaining 4 cups of water to a boil with a pinch of salt.
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Add the edamame, cover and cook until tender.
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Add the spinach in bunches and stir to wilt.
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Add the shrimp and tofu.
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Stir the miso mixture and add it to the soup.
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Simmer just until the shrimp are cooked through.
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Season the soup with salt and stir in the sliced scallion.
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Ladle the soup into deep bowls and serve with steamed rice and toasted sesame seeds.
Nutrition
- Calories: 207.41kcal
- Fat: 7.73g
- Saturated Fat: 1.06g
- Trans Fat: 0.02g
- Monounsaturated Fat: 1.33g
- Polyunsaturated Fat: 3.29g
- Carbohydrates: 11.44g
- Fiber: 4.21g
- Sugar: 2.00g
- Protein: 25.33g
- Cholesterol: 107.16mg
- Sodium: 1185.76mg
- Calcium: 451.95mg
- Potassium: 560.68mg
- Iron: 3.37mg
- Vitamin A: 181.45µg
- Vitamin C: 11.63mg
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