Added to miso soup or clear broths
This dish refers to common ingredients added to miso soup or clear broths, such as tofu, seaweed (like wakame), green onions, and mushrooms. It is a staple of Japanese cuisine, where these simple, umami-rich additions transform a basic broth into a satisfying and nutritious meal.
🍽️ Nutrition at a glance
This is generally a low-calorie, low-fat, and low-carbohydrate dish, with the primary nutrients being plant-based protein from tofu and essential minerals from seaweed and vegetables. A typical serving provides a modest calorie count, often under 100 kcal, while being rich in electrolytes and vitamins.
Nutrition breakdown
| Calories | 75 kcal |
| Protein | 6 g |
| Carbs | 8 g |
| Fat | 2 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 600 mg |
| Iodine | 150 mcg |
| Manganese | 0.6 mg |
| Selenium | 10 mcg |
| Copper | 0.3 mg |
| Vitamin K | 15 mcg |
| Folate | 40 mcg |
| Zinc | 1.2 mg |
| Iron | 1.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, these ingredients embody the Japanese principle of 'ichiju sansai' (one soup, three sides), emphasizing balance and simplicity. Nutritionally, the combination of fermented miso with seaweed and tofu creates a synergistic source of probiotics, iodine, and complete protein.
