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Miso Soup With Shrimp And Tofu Recipe
|Water||5 Cup (80 tbs)|
|Miso||1⁄4 Cup (4 tbs) (White / Red Colored)|
|Frozen shelled edamame||1 Cup (16 tbs)|
|Baby spinach||4 Ounce|
|Shelled deveined medium shrimp||3⁄4 Pound, cut into 1/2 inch pieces|
|Firm tofu||7 Ounce, cut into 1/2 inch cubes|
|Scallion||1 , thinly sliced|
|Steamed short grain rice||2 Cup (32 tbs) (For Serving)|
|Toasted sesame seeds||1 Tablespoon (For Serving)|
Serving size: Complete recipe
Calories 1546 Calories from Fat 237
% Daily Value*
Total Fat 27 g42.1%
Saturated Fat 3.8 g19.2%
Trans Fat 0 g
Cholesterol 870 mg
Sodium 6504.9 mg271%
Total Carbohydrates 204 g68.1%
Dietary Fiber 47.1 g188.4%
Sugars 13.7 g
Protein 125 g250.4%
Vitamin A 171.9% Vitamin C 76%
Calcium 112.5% Iron 72.8%
*Based on a 2000 Calorie diet
In a medium saucepan, bring the remaining 4 cups of water to a boil with a pinch of salt.
Add the edamame, cover and cook until tender, about 5 minutes.
Add the spinach in bunches and stir to wilt.
Add the shrimp and tofu.
Stir the miso mixture and add it to the soup.
Simmer just until the shrimp are cooked through, about 1 minute.
Season the soup with salt and stir in the sliced scallion.
Ladle the soup into deep bowls and serve with steamed rice and toasted sesame seeds.