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Ingredients
for
4
Miso Soup with Tofu and Vegetables
15 min., ready in 25 min.
Time:
196
calories
Calories:
Ingredientsfor
- 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
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.
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 %) |