Know what’s on your plate
Miso soup
Calories & nutrition facts
dehydrated, reconstituted
Nutrition facts
Per 100 g% DV- Calories 17 kcal —
- Protein 1.2 g 2%
- Carbohydrate 2.4 g 1%
- Fat 0.3 g 0%
- Saturated fat 0.1 g 0%
- Fibre 0.1 g 0%
- Sugars 0.9 g —
- Sodium 438 mg 19%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin K 1.2 µg 1%
- Pantothenic acid (B5) 0.07 mg 1%
- Folate (B9) 16.5 µg 4%
- Vitamin B12 2 µg 83%
Minerals
- Calcium 18 mg 1%
- Iron 0.19 mg 1%
- Magnesium 6.9 mg 2%
- Phosphorus 19 mg 2%
- Potassium 49 mg 1%
- Zinc 0.11 mg 1%
- Copper 0.06 mg 7%
- Manganese 0.08 mg 3%
- Iodine 70 µg 47%
Similar foods
- Minestrone soupdehydrated and reconstituted32 kcal / 100 g
- Mushroom soupdehydrated and reconstituted38 kcal / 100 g
- Onion soupdehydrated and reconstituted19 kcal / 100 g
- Pistou soupdehydrated and reconstituted27 kcal / 100 g
- Tomato soupdehydrated and reconstituted40 kcal / 100 g
- Mixed vegetables soupdehydrated and reconstituted36 kcal / 100 g
- Moroccan soupdehydrated and reconstituted40 kcal / 100 g
- Miso pastesoybean, traditional, dry mix309 kcal / 100 g
- Pumpkin soupdehydrated and reconstituted36 kcal / 100 g
- Asian-style noodle soupdehydrated and reconstituted38 kcal / 100 g
Questions about Miso soup
How do you make miso soup without losing its flavour?
Warm dashi with ingredients such as tofu and wakame until they are cooked, then turn off the heat. Whisk miso paste with a little hot broth in a separate bowl, stir it into the pan and avoid boiling the soup.
What goes into traditional miso soup?
A classic bowl combines dashi, miso paste, tofu and wakame, often finished with sliced spring onion. Daikon, mushrooms and seasonal vegetables are also common additions.
Can you make miso soup without dashi?
Yes. Use water or a kombu broth for a vegetarian version; for a richer flavour, steep a piece of kombu in the water and remove it before adding the other ingredients. Check that the miso itself contains no fish.
How do you store leftover miso soup?
Cool it promptly, cover and refrigerate, then use within two days. Reheat only the portion you need until steaming, and stir in a little extra miso after reheating if the flavour has become mild.
Can you freeze miso soup?
You can freeze it, but tofu may become spongy and wakame soft after thawing. For better texture, freeze the broth and add fresh tofu and wakame when you reheat it.
Is miso soup suitable for someone avoiding soy or fish?
Miso is usually made from soybeans, and dashi often contains fish flakes, so check both ingredients if you need to avoid either. A kombu-based broth avoids fish, but it does not make soy miso suitable for someone avoiding soy.
How much sodium is in a bowl of miso soup?
The amount depends mainly on how much miso goes into the broth. A 250 g bowl provides 1095 mg of sodium.
Source: ANSES–Ciqual (France) 25972 · per 100 g · carbohydrate per EU label, fibre excluded
