Hot and Sour Miso Soup
Healthy, because
Even smarter
Nutritional values
Miso contains powerful vitamins and minerals including folic acid and vitamins E, K and B.
This soup makes a beautiful starter before a light fish entree.
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 54.3 μg | (91 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 491 mg | (12 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 oz Wood Ear Mushrooms
- 1 Red chili pepper
- 4 ozs Bamboo shoots (canned)
- 14 ozs Bok Choy (Substitute chard or spinach heads)
- 2 Red Bell pepper
- 10 ozs Tofu
- 2 Tbsps Peanut oil
- 14 ozs Asian broth
- 2 tsps cornstarch
- 2 Tbsps light soy sauce
- 1 tsp Raw cane sugar
- 2 Tbsps Miso paste
- few drops sesame oil
Preparation steps
Soak mushrooms in a bowl with plenty of cold water for 30 minutes, changing water twice.
Rinse chile pepper, remove seeds and ribs and cut into rings. Drain bamboo and cut into small pieces. Rinse bok choi, trim and cut into strips. Rinse bell peppers, cut into quarters, remove seeds and ribs and dice. Rinse tofu and dice.
Heat oil in a large saucepan. Add bell pepper and bok choy to the saucepan and fry briefly. Deglaze the saucepan with broth and 24 ounces of water. Drain mushrooms. Add remaining prepared ingredients to the saucepan and simmer for about 5 minutes over low heat.
Mix cornstarch with soy sauce and sugar in a bowl until smooth. Add soy sauce mixture to the soup, stir and bring to a boil again. Season to taste with some miso paste, soy sauce, and maybe even a little sugar. Serve in bowls garnished with a few drops of sesame oil.
