Miso Soup with Vegetables

Miso Soup with Vegetables

4.3 111 rating

Prep. 10min

Total 30min

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

Fiber 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®.

Sign up for free More information

Also featured in

JAPANESE CUISINE 10 Recipes
UK and Ireland

You might also like...

Gaji Namul (Steamed Aubergine Side Dish)

Gaji Namul (Steamed Aubergine Side Dish)

45min

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

40min

Prawn and Miso Noodle Soup

Prawn and Miso Noodle Soup

20min

Crispy Korean Tofu

Crispy Korean Tofu

1 h 20min

Umami Soup

Umami Soup

1 h 20min

Miso Glazed Aubergine (Nasu dengaku)

Miso Glazed Aubergine (Nasu dengaku)

1 h

Tofu stew

Tofu stew

30min

Spelt Salad with Burmese Tofu

Spelt Salad with Burmese Tofu

9 h 10min

Steamed Tofu

Steamed Tofu

30min

Korean Ramen with Tofu

Korean Ramen with Tofu

50min

Vegan Mushroom Bowls

Vegan Mushroom Bowls

1 h 20min

Marinaded Tofu with a Tomato and Aubergine Sauce

Marinaded Tofu with a Tomato and Aubergine Sauce

50min