5 from 6 votes
White Miso Soup
By using different types of miso and varying combinations of vegetables, you can make an almost infinite variety of miso soup. My guide to making miso soup demystifies all the ingredients and sets you up with everything you need to know to make a pot of this comforting soup in a matter of minutes.
Prep Time
2 mins
Cook Time
7 mins
Total Time
9 mins
Servings:
2
bowls
Calories:
85 kcal
Course:
Soup
Cuisine:
Japanese
Ingredients
- 1 ½ cups dashi stock
- 75 grams kabocha pumpkin sliced
- 50 grams onion sliced
- 2 tablespoons white miso add more to taste
- mitsuba chopped, for garnish
Instructions
- Add the dashi, kabocha, and onion to a pot bring to simmer. Cook until the kabocha is tender.
- Turn down the heat and add the miso, dissolving it in a ladle first before adding it to the soup.
- Serve the white miso soup garnished with mitsuba.
Cup of Yum
Nutrition Information
Calories
85kcal
(4%)
Carbohydrates
10g
(3%)
Protein
6g
(12%)
Fat
2g
(3%)
Sodium
1218mg
(51%)
Potassium
360mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
515IU
(10%)
Vitamin C
6.4mg
(7%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 bowls
Amount Per Serving
Calories 85
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Sodium | 1218mg | 51% |
| Potassium | 360mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.