Miso soup

Miso soup

2.6 17 rating

Prep. 10min

Total 30min

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

Fiber 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...

Miso chicken noodle soup (gut health)

30min

Suan la tang (hot and spicy soup)

35min

Eggplant and tomato breakfast hash with crispy tempeh

40min

Gado gado

1 h

Yasai miso ramen

35min

Kimchi stew

30min

Chinese egg noodle soup with mixed mushrooms

35min

Miso soup and sake seafood with rice

1 h 5min

Vegetable soup, eggs en cocotte with spinach

1 h

Yoghurt soup with chickpeas and garlic chilli oil

50min

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

25min

Grilled tofu steaks with Asian mushrooms

2 h 30min