Vegetarian

Japanese Breakfast Soup is for Breakfast.

Japanese Breakfast Soup takes 5 minutes to prepare.

Japanese Breakfast Soup takes 5 minutes to cook.

Japanese Breakfast Soup makes 4 servings.

The ingredients for Japanese Breakfast Soup are:

4.5 cup Water, tap,
1 T mellow red miso
8 medium Scallions, chopped
1.5 T Beef Base, Better Than Bouillon, (any flavor is
fine)
1 block Tofu, extra firm,
2 bags Tofu Shirataki Angel Hair Noodles, well rinsed
1 T Bragg's Amino Bouillon.
3 clove Garlic
1 tsp Sesame Oil

Here is how you make Japanese Breakfast Soup:

Bring water to a boil in a saucepan. While you are waiting for it to boil, chop scallions, cube tofu, and rinse and chop the shirataki noodles. When it boils add bouillon,tofu, and noodles . Turn down the heat to medium so that when you add the scallions and miso, they don't boil. When the bouillon has completely dissolved, throw in the scallions, . Crush in garlic and add Bragg's, miso (whisk it into a solution in a cup with some of the broth from the pot), and a dash or two sesame oil to taste. Serving Size:?Make 4 roughly 1.5 cup servings.

The nutritional information for Japanese Breakfast Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 143.2

• Total Fat: 8.2 g
• Cholesterol: 0.0 mg
• Sodium: 736.3 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 3.1 g
• Protein: 11.9 g

Japanese Breakfast Soup is Asian cuisine.

The dietary needs meet for Japanese Breakfast Soup is Low Carb