Soups

Vegetable Miso Soup

Yaya the Duck
April 16, 2014
61

Miso soup with real fresh ingredients, nothing like the miso soup pouch.

4
4 cups water
1 tablespoon sesame oil
1 tablespoon white miso
1 cup potato, peeled and diced
1 cup daikon, peeled and diced
½ cup carrot, diced
2 shitake mushroom, diced
1 cup chopped cabbage
1 cup cubed tofu
2 tablespoon chopped green onions
1 tsp grated ginger
Heat sesame oil in a large frying pan. When it is hot, add the potato, daikon and carrot, stir for 1 minute. Add water to the pot and let boil. Turn down the heat, add miso (you can dissolve it in a small amount of water first). When the potato, daikon and carrot are slightly softened (about 10 minutes), add shitake and cook for about 5 minutes. Add cabbage and cook another 5 minutes. Add tofu and let simmer for few more minutes. Garnish scallion and grated ginger before serving
Nutritions

Calories
183

Sodium
507mg
21% DV

Fat
14g
21% DV

Protein
10g
21% DV

Carbs
23g
7% DV

Fiber
8g
34% DV
Dairy-Free Low-Calorie Vegan Dinner Low-Fat Pan Fried High-Fiber Low-Carbohydrate Vegetarian

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