Appetizers / Soups / Salads

Fall Miso Soup takes several minutes to prepare.

Fall Miso Soup takes several minutes to cook.

Fall Miso Soup makes 8 servings.

The ingredients for Fall Miso Soup are:

1 box of extra firm tofu(349 grams) cut into cubes
2 medium sized sweet potatoes
3 regular sized carrots
5 spring(green) onions
7 tablespoons dried wakame seaweed
5-10 tablespoons of your choice of miso paste with dashi in it

Here is how you make Fall Miso Soup:

Cut and then boil the carrots and potatoes until tender and then drain out the water until it appears a good consistancy for how you like your soups. Add the tofu and wakame and cook at a lower tempurature for about 5 more minutes. Before you add the miso paste scoop out some of the formerly boiling water into a bowl and mix the miso paste in it until it dissolves before adding it to the pot. Continue this process until you believe you have added enough miso to suit your tastes. DON'T boil the soup once you've added the miso! Add the chopped spring onions stir and serve! ^__^Number of Servings: 8Recipe submitted by SparkPeople user UTAKOMOMO.

The nutritional information for Fall Miso Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 108.6

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 996.1 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 1.3 g
• Protein: 5.6 g