Vegetable Tofu Miso Soup

Warm up with this vegetable and tofu miso soup

The ingredient of Vegetable Tofu Miso Soup

• 10g sachet vegetable stock
• 1 4 cup mirin
• 1 1 2 tablespoons salt reduced soy sauce
• 1 4 cup white miso paste
• 115g baby corn thinly sliced
• 150g oyster mushrooms sliced
• 300g silken firm tofu diced
• 2 x 200g packets fresh udon noodles
• 60g baby spinach

The Instruction of vegetable tofu miso soup

• 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: n a
proteinContent: n a
cholesterolContent: 17 3 grams protein
sodiumContent: 0 2 milligrams cholesterol

Share this post