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40 minutes
Prep: 10 minutes
Cook: 25 minutes
45 calories per serving view nutrition facts
6 servings
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Place the ichiban dashi in a 2 quart saucepan and set a sieve over the pan.
With the back of a large spoon, rub the miso through the sieve, moistening it from time to time with some of the dashi to help force it through more easily.
Bring the soup to a simmer over moderate heat.
Then remove from the heat and stir in a small pinch of MSG.
Pour the soup into bowls, add misoshiru no-me (miso soup garnish - see recipes) and serve at once.
If the soup seems to be seperating, stir to recombine it..
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 854mg | 36% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 5% |
| Sugars 1.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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