Vegetable Miso Soup
1 pint dashi
1 tablespoon soy sauce
10g dried wakame
25g leeks, sliced
1 carrot, sliced thinly
50g baby corn
50g mange tout
60g tofu
50g white miso
1 spring onion
Cut the dried wakame into small pieces and add to the dashi with the soy sauce. Simmer for about 10 minutes, until the wakame is tender.
Add the leeks, carrots, baby corn, tofu and mange tout to the stock and simmer for a few minutes, until the vegetables are just tender crisp & the tofu is warmed through.
Mix the miso paste with a ladleful of the hot dashi and form a smooth paste. Turn off the heat and stir the miso mixture into the soup. Do not boil or you will kill the miso.
Add the spring onion slivers and serve.
Nutrition Data
Calories (kcal) 261.0
Carbohydrate (g) 28.9
Protein (g) 19.7
Fat (g) 6.6
Fibre (g) 9.6
1 pint dashi
1 tablespoon soy sauce
10g dried wakame
25g leeks, sliced
1 carrot, sliced thinly
50g baby corn
50g mange tout
60g tofu
50g white miso
1 spring onion
Cut the dried wakame into small pieces and add to the dashi with the soy sauce. Simmer for about 10 minutes, until the wakame is tender.
Add the leeks, carrots, baby corn, tofu and mange tout to the stock and simmer for a few minutes, until the vegetables are just tender crisp & the tofu is warmed through.
Mix the miso paste with a ladleful of the hot dashi and form a smooth paste. Turn off the heat and stir the miso mixture into the soup. Do not boil or you will kill the miso.
Add the spring onion slivers and serve.
Nutrition Data
Calories (kcal) 261.0
Carbohydrate (g) 28.9
Protein (g) 19.7
Fat (g) 6.6
Fibre (g) 9.6
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