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Picture of Miso Soup with Scallions and Mushrooms
japanese lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 73 kcal 4 %
  • Fat 2 g 4 %
  • Saturated 0 g 2 %
  • Carbs 9 g 3 %
  • Fiber 3 g 13 %
  • Protein 6 g 11 %
  • Cholesterol 0 mg 0 %
  • Sodium 734 mg 31 %
  • Calcium 84 mg 8 %
  • Magnesium 33 mg 8 %
  • Potassium 382 mg 8 %
  • Iron 3 mg 15 %
  • Zinc 1 mg 10 %
  • Phosphorus 101 mg 14 %
  • Vitamin A 10 µg 1 %
  • Vitamin C 2 mg 2 %
  • Thiamin (B1) 0 mg 4 %
  • Riboflavin (B2) 0 mg 15 %
  • Niacin (B3) 3 mg 17 %
  • Vitamin B6 0 mg 7 %
  • Folate equivalent (total) 18 µg 5 %
  • Vitamin B12 0 µg 9 %
  • Vitamin D 3 µg 18 %
  • Vitamin E 0 mg 1 %
  • Vitamin K 14 µg 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Miso Soup with Scallions and Mushrooms

Ingredients

  • 50 grams Chanterelle (trimmed and chopped)
  • 2 teaspoons light Miso
  • 1 teaspoon Miso
  • 20 grams Tofu (cut into small cubes)
  • 2 teaspoons fine chopped scallion
  • 1 teaspoon Wakame (seaweed) (Seaweed for miso soup)
  • 600 milliliters Water
  • 1 piece Dashi Kombu seaweed
  • 2 tablespoons Bonito flake

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