Miso soup

Miso soup

2.6 17 ratings

Prep. 10 min

Total 30 min

4 portions

Ingredients

water
1600 g
kombu strip (7-10 cm) (optional)
1
dried shiitake mushrooms (approx. 20 g), cut into slices
5
fresh ginger peeled and cut into thin slices
3 cm
garlic clove cut into halves
1
wakame flakes (see Tips)
2 tbsp
carrot peeled and cut into matchsticks or 'spaghetti' (see Tips)
100 g
daikon peeled and cut into matchsticks or 'spaghetti' (see Tips)
150 g
firm tofu cut into cubes (2 cm) (see Tips)
200 g
Asian greens of choice, trimmed and cut into pieces (3 cm)
200 g
miso paste
2 tbsp
soy sauce
1 tbsp
sesame oil
2 tsp
salt to taste
1 tsp
sesame seeds for garnishing
2 tbsp
fresh coriander leaves only, for garnishing
3 sprigs
spring onions/shallots cut into thin slices, for garnishing
2

Difficulty

easy

Nutrition per 1 portion

Sodium 1484.3 mg

Protein 8.5 g

Calories 622.3 kJ / 148 kcal

Fat 8.5 g

Fibre 5.7 g

Saturated Fat 1.1 g

Carbohydrates 7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Date and pistachio truffles (Bethith)

45 min

Bread and tomato soup, rolled spinach omelette and steamed ratatouille vegetables

1 h 5 min

Crunchy quinoa patties with avocado smash

1 h 30 min

Mango rice

35 min

"Spaghetti" with spinach and mint pesto (Thermomix® Spiralizer, using modes)

25 min

Banana tofu ice cream

10 min

Cashew spread (10-12 months)

5 min

Green smoothie bowl

20 min

Hazelnut hot chocolate

10 min

Beetroot smoothie

10 min

Gluten free Mediterranean bread

1 h 35 min

Turmeric latte

25 min