Description
This is a simple miso soup with sliced onions just like the way my Japanese mother makes it!
Ingredients
Units
Scale
- 1 large onion, thinly sliced
- 4 cups water
- 1 tablespoon powdered dashi
- 3–4 tablespoons preferably white miso paste or awase miso paste
- Ichimi togarashi (optional)
Instructions
- Make the broth. Put the sliced onions, water and powdered dashi in a pot and bring to a boil. Lower the heat, cover and cook for 10-12 minutes, until the onions are tender.
- Add the miso paste. Place the miso paste in a small strainer and lower the strainer into the pot, until the liquid covers the miso paste. Stir the miso paste with chopsticks until it has fully dissolved.
- Serve. Turn the heat off and serve.
- Add a little heat (optional). Sprinkle a little ichimi togarashi for heat.
Notes
This miso soup will keep for 3 days, refrigerated in an airtight container.
Nutrition
- Serving Size: 4
- Calories: 42
- Sugar: 1.7g
- Sodium: 23.4mg
- Fat: 0.8g
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 7.1g
- Fiber: 1.4g
- Protein: 2.1g
- Cholesterol: 0.3mg
