Vegetable tofu miso soup

Vegetable tofu miso soup

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Warm up with this vegetable and tofu miso soup

The ingredient of Vegetable tofu miso soup

  1. 10g sachet vegetable stock
  2. 1/4 cup mirin
  3. 1 1/2 tablespoons salt-reduced soy sauce
  4. 1/4 cup white miso paste
  5. 115g baby corn, thinly sliced
  6. 150g oyster mushrooms, sliced
  7. 300g silken firm tofu, diced
  8. 2 x 200g packets fresh udon noodles
  9. 60g baby spinach

The instruction how to make Vegetable tofu miso soup

  1. Combine 6 cups cold water and stock in a saucepan over high heat. Bring to the boil. Add mirin and soy sauce. Remove 1/2 cup mixture from pan. Place in a bowl. Add miso paste to bowl. Stir to combine. Return miso mixture to pan. Reduce heat to medium. Add corn, mushroom and tofu. Cook for 3 to 4 minutes or until vegetables are tender. Divide noodles and spinach between bowls. Top with soup mixture. Stand for 3 minutes or until noodles are heated through. Serve.

Nutritions of Vegetable tofu miso soup

fatContent: 308.788 calories
saturatedFatContent: 7.5 grams fat
carbohydrateContent: 1.2 grams saturated fat
sugarContent: 39.4 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 17.3 grams protein
sodiumContent: 0.2 milligrams cholesterol

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