Miso Soup with Vegetables

Miso Soup with Vegetables

4.3 103 ratings

Prep. 10min

Total 30min

6 portions

Ingredients

oil
10 g
fresh shiitake mushrooms quartered
200 g
carrots cut in matchsticks
150 g
leeks cut in matchsticks
95 g
liquid vegetable stock
900 g
miso
40 g
water
80 g
firm tofu cubed (1 cm)
250 g
fine sea salt to taste
ground black pepper to taste
spring onions cut in thin slices (3 mm)
6

Nutrition per 1 portion

Calories 90 kcal / 377 kJ

Protein 6 g

Fat 4 g

Carbohydrates 7 g

Fibre 2.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

JAPANESE CUISINE 10 Recipes
UK and Ireland

You might also like...

Korean Ramen with Tofu

Korean Ramen with Tofu

50min

Creamy Vegan Broccoli and Cheese Soup

Creamy Vegan Broccoli and Cheese Soup

1 h 15min

Crispy Korean Tofu

Crispy Korean Tofu

1 h 20min

Umami Soup

Umami Soup

1 h 20min

Miso Glazed Aubergine (Nasu dengaku)

Miso Glazed Aubergine (Nasu dengaku)

1 h

Miso Soup, Sake Seafood with Rice

Miso Soup, Sake Seafood with Rice

1 h 5min

Mexican Quinoa Stuffed Aubergine

Mexican Quinoa Stuffed Aubergine

1 h

Stir-Fried Tofu in Hot Sauce

Stir-Fried Tofu in Hot Sauce

30min

Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil

Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil

30min

Prawn and Miso Noodle Soup

Prawn and Miso Noodle Soup

20min

Gaji Namul (Steamed Aubergine Side Dish)

Gaji Namul (Steamed Aubergine Side Dish)

45min

Mapo tofu

Mapo tofu

15min