Know what’s on your plate
Miso soup
Calories & nutrition facts
with tofu
Nutrition facts
Per 100 g% DV- Calories 28 kcal —
- Protein 2 g 4%
- Carbohydrate 2.1 g 1%
- Fat 1.1 g 1%
- Saturated fat 0.2 g 1%
- Fibre 0.9 g 3%
- Sugars 0.7 g —
- Sodium 415 mg 18%
- Cholesterol 0.04 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 6.8 µg 1%
- Vitamin C 1.5 mg 2%
- Vitamin D 0.01 µg 0%
- Vitamin E 0.04 mg 0%
- Vitamin K 6.8 µg 6%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.02 mg 2%
- Niacin (B3) 0.18 mg 1%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 6.2 µg 2%
- Vitamin B12 0.01 µg 0%
Minerals
- Calcium 53.2 mg 4%
- Iron 0.89 mg 5%
- Magnesium 11.1 mg 3%
- Phosphorus 28.3 mg 2%
- Potassium 57 mg 1%
- Zinc 0.31 mg 3%
- Copper 0.06 mg 7%
- Manganese 0.18 mg 8%
- Selenium 1.6 µg 3%
- Iodine 85.5 µg 57%
Similar foods
Questions about Miso soup
How do you make miso soup without boiling the miso?
Simmer your dashi with ingredients such as tofu and wakame until they are cooked, then turn off the heat. Whisk miso into a ladleful of hot broth until smooth and stir it back in; boiling after adding miso can dull its flavour.
What goes into traditional miso soup?
A classic bowl combines dashi, miso, tofu, wakame and sliced spring onion. Add the miso near the end, and soak dried wakame briefly before using it because it expands in the broth.
How can you make miso soup vegan?
Use kombu and dried shiitake mushrooms to make the broth instead of dashi made with bonito flakes. Tofu, wakame, spring onion and vegetables such as mushrooms or daikon make satisfying additions.
Can you keep leftover miso soup?
Cool it promptly and refrigerate it in a covered container, ideally keeping the broth and delicate toppings separate; use it within two days. Reheat gently until steaming, but avoid a rolling boil, which can weaken the miso’s aroma.
What can you use instead of dashi in miso soup?
For a meat-free broth, simmer a piece of kombu with dried shiitake mushrooms, then remove the kombu and strain the liquid. Plain vegetable stock also works, though choose a mild one so it does not overwhelm the miso.
Is miso soup the same as missoshiro?
Missoshiro is the Japanese name for miso soup, not a different soup. Its basic form is miso stirred into dashi, with ingredients such as tofu, seaweed or vegetables.
Source: Fineli (Finland) 33386 · per 100 g · carbohydrate per EU label, fibre excluded
