Miso Soup

Name: Miso Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 237 milliliters dried bonito flakes (optional, but delicious); 6 inches kombu (dried kelp); 4 Tbsps organic and unpasteurized miso (I use white. But check labels if you need the miso to be gluten-free.); 59 milliliters thinly sliced scallion greens; 170 grams firm non-GMO tofu, drained and cut into ½-inch cubes; 118 milliliters rehydrated wakame (soak according to package directions and chop, if necessary); 1 liter water

Miso Soup is a gluten free, dairy free, and pescatarian main course. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 261 calories, 45g of protein, and 2g of fat each. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up bonito flakes, kombu, water, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.