Chrysanthemum and Tofu Miso Soup
Chrysanthemum and Tofu Miso Soup is a delicate Japanese-style soup featuring silken tofu, edible chrysanthemum greens (shungiku), and a savory miso broth. It's a light, aromatic dish often served as a starter or side, combining the floral notes of the greens with the umami depth of fermented soybean paste.
🍽️ Nutrition at a glance
This soup is low in calories and fat, providing a good source of plant-based protein from tofu and essential minerals. A typical serving offers around 80-100 kcal, with notable contributions of calcium, iron, and B vitamins.
Nutrition breakdown
| Calories | 90 kcal |
| Protein | 6 g |
| Carbs | 8 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Calcium | 120 mg |
| Iron | 1.5 mg |
| Potassium | 250 mg |
| Magnesium | 30 mg |
| Vitamin A | 150 µg RAE |
| Vitamin K | 40 µg |
| Folate | 25 µg |
| Manganese | 0.4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Edible chrysanthemum greens are a seasonal ingredient in Japan, prized for their unique, slightly bitter flavor and high antioxidant content. Nutritionally, the combination of miso and tofu creates a complete protein profile, making this a satisfying option for vegetarians.
