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Miso Soup with Vegetables

★ 4.3112 ratings

You can replace the vegetable stock with 1.5 Tbsp homemade vegetable stock paste and 900 g water.

TM5TM6TM7

Details

Difficulty
Easy
Prep
10 min
Active
10 min
Cook
30 min
Total
30 min
Yield
6 portions

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Category
Soups
Time
15–30 min
Nutrition
Under 500 kcal
Diet
VeganPlant-based
Difficulty
Easy

Ingredients

MetricUS
oil
0.4 oz
fresh shiitake mushrooms
7.1 oz
carrots
5.3 oz
leeks
3.4 oz
liquid vegetable stock
2 lb
miso
1.4 oz
water
2.8 oz
firm tofu
8.8 oz
fine sea salt
fine sea salt
ground black pepper
ground black pepper
spring onions
6

Nutritionper portion

Nutrition values

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein
6 g
Energy
376.6 kJ
Calories
90 kcal
Fat
4 g
Fibre
2.9 g
Carbohydrates
7 g

Cookidoo® details

Categories
Soups
Dish types
Soup
Meal types
Starter
Dietary
Vegetarian, Vegan, Dairy-Free, Gluten-Free
Health
Low Carb
Cuisines
Asian, Chinese, Japanese, Taiwanese
Seasons
Autumn, Spring, Summer, Winter
Collections
JAPANESE CUISINE
Original tags
Vegetarian, Asian, Chinese, Japanese, Taiwanese, Autumn, Spring, Summer, Winter, Everyday, Quick (<30m), Low Active Time, Easy

Cooking instructions are available on the original Cookidoo® page.

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