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Eggplant Miso Soup

 

25

Yield

1

servings

Prep

10

min

Cook

10

min

Ready

20

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

2 tablespoons miso paste
2 x scallions, spring or green onions
chopped
*
1 quart water
hot
*
½ cup tofu
cubed
1 x carrots
chopped
*
1 cup eggplant
julienned
*

Directions

In boiling water add miso.

Mash to dissolve.

Add carrots, scallions, tofu and eggplant.

Cook until veggies are tender.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 15943% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1290mg 54%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 28g
Vitamin A 3% Vitamin C 0%
Calcium 45% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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