Miso Soup with Squash and Asparagus

Tonyu Miso-shiru
  • By
    The Food Studio
  • Time
    20 minutes
Miso Soup with Squash and Asparagus

This soymilk-based miso soup is mild in taste. It brings out the texture and sweetness of the vegetables in it. Ideal on days you want something warm and gentle for the tummy.

Nutrition per Serving
  • Calories
    121
  • Sodium
    707mg
  • Fat
    3.1g
  • Protein
    7.1g
  • Carbs
    16.5g
  • Fiber
    2.7g
  • Cholesterol
    0mg

Ingredients

Servings
-
2
+
Imperial
  • 3.53  oz Kabocha squash
  • Green asparagus
  • 1.06  cup Dashi soup
  • 0.85  cup Unprocessed soy milk
  • 1.5  tbsp Miso

Instructions

Step 1

Cut the Kabocha squash into 2 cm squares. Remove the roots of green asparagus, peel the hard part, and cut it into 6 equal slices.

Step 2

Heat dashi soup stock in a pot. Add the Kabocha squash slices and simmer until soft.

Step 3

Add the unprocessed soy milk and asparagus. Simmer for a few minutes, then dissolve the miso paste in the soup.

The Food Studio
Food Professionals, Registered Dietitians, Cooks

​Established in 1985, The Food Studio is a place where food professionals come together to devise recipes that honor the timeless role that food plays in our communities. ​Food creates a healthy body and mind and has no borders. ​The Food Studio's belief is that food is an integral role in the communicaitons of people.