Miso-tofu Soup with Vegetables
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
475
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 265.9 μg | (443 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 254 μg | (85 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,037 mg | (26 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 tsps Miso paste
- 300 grams mixed Mushrooms (such as shiitake, oyster mushrooms, button mushrooms, enoki)
- 300 grams Tofu
- 2 Tbsps sesame oil
- 1 tsp freshly grated ginger
- 300 grams Egg noodle (Asian)
- 4 sm heads Bok Choy (about 100-150 grams)
- salt
- freshly ground peppers
- 2 Tbsps dark soy sauce
- 2 Tbsps Coriander
Preparation steps
1.
Stir miso paste into 1 1/4 liters (approximately 5 1/4 cups) of boiling water until dissolved. Clean the mushrooms, cut the mushrooms into slices. Cut the tofu into cubes. Heat oil in a wok and fry the mushrooms with tofu and ginger for 3-5 minutes while stirring.
2.
Add noodles to hot broth and cook for 5 minutes over medium heat. Meanwhile, trim bok choy, rinse, shake dry and blanch for 5-8 minutes in boiling salted water. Season soup with pepper and soy sauce to taste and pour into soup plates. Top with bok choy and serve garnished with cilantro leaves.
