Search
by Ingredient

Easy Miso Soup with Vegetables & Tofu

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by misskitty134

YIELD

servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

4 946
CUPS ML WATER
2 2
3 3
LARGE LARGE SWISS CHARD
chopped *
2 2
EARS EARS CORN
kernels cut from cob *
4 115.6
OUNCES ML/G TOFU
firm or soft, cut into 1/2 inch cubes
2 3E+1
TABLESPOONS ML MISO PASTE

Directions

Heat water to a boil.

Add vegetables and tofu.

Cook 5 minutes.

Remove ¼ cup water and dissolve the miso in it.

Add miso water to soup, lower heat and cook, stirring for 1 or 2 minutes longer.

Stir before serving, since good-quality misos tend to separate slightly.

* not incl. in nutrient facts Arrow up button

Comments


Debbie McNally

141 calories for all the ingredients.

 

 

Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 41 40% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 333mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 2%
Calcium 12% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
More health news

Email this recipe