Tofu and Water Chestnut Miso Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
296
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 18.7 mg | (156 %) | ||
| Vitamin K | 52.4 μg | (87 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 915 mg | (23 %) | ||
| Calcium | 396 mg | (40 %) | ||
| Magnesium | 183 mg | (61 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps yellow Miso paste
- 5 cups hot water
- ⅔ cup canned Water chestnut (cut into strips)
- 2 large carrots (peeled and julienned)
- 2 scallions (sliced)
- 2 sticks Celery
- 3 cups Tofu (cubed)
- 3 cups Mixed Mushrooms (e. g. shiitake, oyster, crimini etc.)
- 1 Tbsp low-sodium soy sauce
- freshly ground Black pepper
Preparation steps
1.
Whisk the miso paste with 100 ml of hot water in a saucepan until smooth. Whisk in the remaining water until you have a broth.
2.
Bring to a simmer over a moderate heat and then add the water chestnuts, carrots, spring onion, celery, tofu, and mushrooms.
3.
Return the broth to a simmer and cook steadily for 8 - 10 minutes until the vegetables are tender.
4.
Season to taste with soy sauce and pepper before serving in bowls.
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