Miso soup

Miso soup

2.6 17 ratings

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...

Hazelnut hot chocolate

10min

Wasabi devilled eggs

25min

Fatayer (spinach turnovers)

1 h 35min

Japanese-style dressing

5min

Mimosa float

6 h 10min

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

25min

Beetroot smoothie

10min

Salmon, quinoa, feta and mixed vegetable salad

50min

Gluten free Mediterranean bread

1 h 35min

Seed and nut bread

1 h 30min

Lemon rasam

40min

Turmeric latte

25min