Miso soup with vegetables
100%
1
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
1
Low
Nutrition per serving
Calories48.3 kcal (2%)
Total Fat1.7 g (2%)
Carbs4.2 g (2%)
Sugars1.2 g (1%)
Protein4.7 g (9%)
Sodium286.2 mg (14%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
3 Tbspmiso paste
1 ½ Tbsprice wine vinegar
1 x 1.5 inchfresh ginger
piece, peeled
8 ozfirm tofu
cut into 1/2 inch cubes
4 ozshiitake mushrooms
stems removed and caps thinly sliced
2 cupsbaby spinach
roughly chopped
6scallions
thinly sliced
1 tspsoy sauce
5 cupswater
1 clovegarlic
to be used with miso mixture in the processor
Instructions
Step 1
In the food processor or blender combine the first four ingredients (miso, rice wine vinegar, ginger and garlic) with 1 cup water. Process until smooth, scraping down sides of the bowl at least once.
In a medium saucepan stir the miso mixture into 4 cups of water. Add the next 4 ingredients. Bring to a simmer over medium heat, stirring often; reduce heat. Simmer, uncovered 5 minutes. Remove from heat stir in Soy sauce. serves 8 one cup servings.
Notes
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