This classic Miso Soup recipe is what’s for breakfast in Japan. Served with most meals, miso is often made with rice–a crop so integral to the culture. In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
This classic Miso Soup recipe is what’s for breakfast in Japan. Served with most meals, miso is often made with ricea crop so integral to the culture.
- 2 Tbsp dried wakame
- 3 c water
- 1 packet (0.75 oz) dashi stock base (such as Dashi Moto)
- 2 Tbsp white miso
- 1 12 oz package silken-firm tofu, drained and cut into cubes
- 1 c (about 3 oz) thinly sliced shiitake mushroom caps
- 1/4 c thinly sliced scallions
- 1/2 Tbsp low-sodium soy sauce
- Soak wakame in warm water for 15 minutes or until fully rehydrated; drain.
- In a large pot, bring water to a boil. Add dashi packet; reduce heat and simmer, covered, for 10 minutes. Remove packet.
- Ladle a half cup of dashi into a small bowl; whisk in miso and set aside.
- Stir tofu and mushrooms into pot; simmer for 2 minutes. Stir in miso mixture, top with scallions and soy sauce, and serve immediately.