Weeknight Miso Soup with Tofu for One
Ingredients
2 cups chicken or vegetable broth
1 cup water
2 tablespoons white miso
7 ounces silken, soft, or firm tofu, cut into ½-inch pieces
2 scallions, green parts only, sliced thin
1 sheet toasted nori, crumbled
Directions
If you plan to store and reheat a portion of this soup, store the scallions and nori separately; sprinkle them over the soup after reheating.
Bring broth and water to simmer in medium saucepan. Off heat, whisk in miso then stir in tofu. Sprinkle with scallions and nori and season with salt and pepper to taste. Serve. (Soup can be refrigerated for up to 3 days.)
Nutrition
Calories: 367 calories