Miso Soup with Vegetables

Miso Soup with Vegetables

4.3 112 ratings

Prep. 10 min

Total 30 min

6 portions

Ingredients

oil
10 g
fresh shiitake mushrooms quartered
200 g
carrots cut in matchsticks
150 g
leeks cut in matchsticks
95 g
liquid vegetable stock
900 g
miso
40 g
water
80 g
firm tofu cubed (1 cm)
250 g
fine sea salt to taste
ground black pepper to taste
spring onions cut in thin slices (3 mm)
6

Difficulty

easy

Nutrition per 1 portion

Protein 6 g

Calories 377 kJ / 90 kcal

Fat 4 g

Fibre 2.9 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®. No strings attached.

Sign up for free More information

Also featured in

JAPANESE CUISINE 10 Recipes
UK and Ireland

You might also like...

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

40min

Prawn and Miso Noodle Soup

20min

Crispy Korean Tofu

1u. 20min

Lemongrass Tempeh

1u. 15min

Tofu stew

30min

Steamed Tofu

30min

Pajeon (Savoury Seafood Pancake)

45min

Black Sesame Glutinous Rice Dumplings

30min

Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil

30min

Gaji Namul (Steamed Aubergine Side Dish)

45min

Marinaded Tofu with a Tomato and Aubergine Sauce

50min

Wholewheat Spaghetti with Avocado Sauce and Vegan 'Parmesan' (TM6 & TM5)

25min