Miso Soup with Tofu
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
108
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 108 cal. | (5 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 53.1 μg | (89 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 587 mg | (15 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 centimeters ginger
- 1 sprig Lemongrass
- 1 garlic clove
- 1 l Vegetable broth
- 500 grams green Asparagus
- 400 grams Silken tofu
- 3 Tbsps light Miso paste
- 3 Tbsps light soy sauce
Preparation steps
1.
Peel ginger and cut into slices. Cut lemongrass in half lengthwise. Peel garlic and cut into slices. Add lemongrass and ginger to vegetable broth in a saucepan and bring to a boil. Simmer gently for about 10 minutes.
2.
Meanwhile, peel bottom third of the asparagus and cut the spears into 4-5 cm (approximately 1 1/2–2-inch) long pieces. Cut the tofu into cubes and divide among bowls. Strain soup through a sieve into another pot and return to a boil. Stir in miso paste and soy sauce and simmer the asparagus in soup for 6-8 minutes. Season to taste, pour carefully into bowls over the tofu cubes and serve.
