Miso Soup with Tofu and Vegetables
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
196
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 12.96 g | (13 %) | ||
| Fat | 8.22 g | (7 %) | ||
| Carbohydrates | 16.84 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.46 g | (5 %) |
more nutritional values
| Vitamin A | 686.3 mg | (85,788 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.06 mg | (1 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 0.92 mg | (8 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 15.11 μg | (5 %) | ||
| Pantothenic acid | 0.16 mg | (3 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 14.69 mg | (15 %) | ||
| Potassium | 176.67 mg | (4 %) | ||
| Calcium | 117.27 mg | (12 %) | ||
| Magnesium | 17.49 mg | (6 %) | ||
| Iron | 2.21 mg | (15 %) | ||
| Zinc | 0.61 mg | (8 %) | ||
| Saturated fatty acids | 1.16 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- 1 Zucchini
- 1 pc ginger (about 3 cm)
- 1 garlic clove
- 1 Tbsp light sesame oil
- 1 l Vegetable broth
- 4 Tbsps light Miso paste
- 3 Tbsps light soy sauce
- 300 grams Tofu
- cayenne pepper
- 2 Tbsps lemon juice
- Thai basil (for garnish)
Preparation steps
1.
Peel carrots and cut into thin slices. Rinse zucchini, cut off ends, cut in half and also cut into thin slices. Peel ginger and grate finely. Peel garlic and finely chop. Sauté garlic and ginger together in hot oil.
2.
Add vegetable broth, miso paste and soy sauce. Add the vegetables and simmer for 4-5 minutes. Cut tofu into cubes, put in the soup and season with cayenne pepper and lemon juice. Serve in small bowls garnished with Thai basil.
