By marystestkitchen.com
Hearty Vegan Miso Soup with Kale, Mushrooms, and Tofu
Instructions
Prep:5minCook:25min
This hearty vegan miso soup is perfect for cool days when you want something cozy and filling quickly. The broth is light and bright with fresh lemon juice, balanced with kale and garlic sautéed mushrooms for deeper flavour, plus protein-rich tender tofu to keep you full for hours. This recipe makes about 8 x 1 cup serves or 4 entrée-sized servings. Feel free to halve the recipe for smaller pots or multiply it for larger scale meal prepping.
Updated at: Sat, 23 Nov 2024 11:06:10 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
3
Low
Nutrition per serving
Calories116.4 kcal (6%)
Total Fat4.9 g (7%)
Carbs7.8 g (3%)
Sugars4 g (4%)
Protein12.7 g (25%)
Sodium398 mg (20%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 teaspoonvegetable oil
for cooking
6cremini mushrooms
large, thick sliced
1carrot
medium, chopped
1 sliceginger
thi
3cloves garlic
crushed
700gmedium tofu
Traditional Tofu, drained and cut into bite-sized cubes
6 cupswater
1 tablespoonlight soy sauce
3 cupskale
torn into bite sizes
0.5red bell pepper
sliced
1scallion
cut into 3 sections and sliced lengthwise
3 tablespoonswhite miso paste
2 tablespoonslemon juice
scallion
chopped
sesame seeds
Instructions
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