Miso Soup
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
239
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 79.6 μg | (133 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 617 mg | (15 %) | ||
| Calcium | 297 mg | (30 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 grams ginger
- 1 garlic clove
- 2 baby Leeks
- 2 Tbsps light sesame oil
- 850 milliliters Vegetable broth
- 4 Tbsps white Miso paste
- 3 Tbsps light soy sauce
- 400 grams Tofu
- cayenne pepper
- 1 Tbsp lemon juice
Preparation steps
1.
Peel and finely grate ginger. Peel and finely chop garlic. Rinse leek thoroughly and cut crosswise into rings. In a pot, sauté ginger, garlic, and leek in hot oil.
2.
Add vegetable broth, miso and soy sauce. Simmer 4-5 minutes. Cut tofu into 2 cm (approximately 3/4 inch) cubes and add to soup. Bring to a boil and season with cayenne pepper and lemon juice. Ladle soup into small bowls and serve.
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