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.
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?
