Asparagus and tofu miso soup

Asparagus and tofu miso soup


Give traditional Japanese soup extra depth and flavour with smoked salmon and pickled ginger.

The ingredient of Asparagus and tofu miso soup

  1. 3 cups fish stock
  2. 4 cups water
  3. 3cm piece ginger, peeled, thinly sliced
  4. 1/4 cup white miso paste
  5. 1 bunch asparagus, trimmed, cut into 4
  6. 300g silken tofu, cut into 2cm cubes
  7. 100g smoked salmon
  8. 1/4 cup pickled ginger

The instruction how to make Asparagus and tofu miso soup

  1. Place stock, water and ginger into a large saucepan over high heat. Cover and bring to the boil. Reduce heat. Remove 1/4 cup of hot stock mixture to a heatproof jug. Add miso paste. Stir until smooth and well combined. Add miso mixture to saucepan. Cook over medium-low heat for 5 minutes.
  2. Add asparagus and tofu to saucepan. Simmer gently for 2 to 3 minutes, or until asparagus turns bright green. Ladle soup into bowls. Finely shred salmon. Arrange salmon and ginger on top of soup. Serve immediately.

Nutritions of Asparagus and tofu miso soup

calories: 200.043 calories
fatContent: 9 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 8 grams carbohydrates
sugarContent: 5 grams sugar
proteinContent: 19 grams protein
cholesterolContent: 12 milligrams cholesterol
sodiumContent: 1774.3 milligrams sodium

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