Miso Soup with Tofu and Vegetables

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Miso Soup with Tofu and Vegetables
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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)
Calorie196 kcal(9 %)
Protein12.96 g(13 %)
Fat8.22 g(7 %)
Carbohydrates16.84 g(11 %)
Sugar added0 g(0 %)
Roughage1.46 g(5 %)
Vitamin A686.3 mg(85,788 %)
Vitamin D0 μg(0 %)
Vitamin E0.06 mg(1 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.09 mg(8 %)
Niacin0.92 mg(8 %)
Vitamin B₆0.12 mg(9 %)
Folate15.11 μg(5 %)
Pantothenic acid0.16 mg(3 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C14.69 mg(15 %)
Potassium176.67 mg(4 %)
Calcium117.27 mg(12 %)
Magnesium17.49 mg(6 %)
Iron2.21 mg(15 %)
Zinc0.61 mg(8 %)
Saturated fatty acids1.16 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 carrots
1 zucchini
1 piece ginger (about 3 cm)
1 garlic
1 tablespoon light sesame oil
1 liter Vegetable broth
4 tablespoons light Miso paste
3 tablespoons light soy sauce
300 grams Tofu
cayenne pepper
2 tablespoons lemon juice
Thai basil (for garnish)
How healthy are the main ingredients?
carrotzucchinigingergarlicsesame oilsoy sauce

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.