Miso Soup with Peas, Tomatoes and Tofu
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
258
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 912 mg | (23 %) | ||
| Calcium | 262 mg | (26 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 l Fish broth (made from powder)
- 2 Tbsps Miso paste
- 300 grams Tofu
- 4 Tomatoes
- 200 grams Snow peas
- 2 scallions
- soy sauce
- cayenne pepper
Preparation steps
1.
Cut the tofu into 1.5 cm (approximately 1/2 inch) large cubes. Blanch the tomatoes in boiling water, rinse, peel, halve, remove seeds and cut into pieces.
2.
Rinse the snow peas. Rinse, trim and thinly slice the scallions.
3.
Dissolve the miso paste in a little broth and stir into the remaining boiling broth. Add the snow peas and simmer for about 2 minutes, then add the scallions, tofu and tomatoes and simmer for 3-4 minutes. Season with soy sauce and cayenned pepper and serve.
