Eggplant Miso Soup
25
25
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.
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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?
