Green Vegetable Soup with Tofu and Miso
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g frozen spinach leaves or correspondin amount fresh
- 1 small zucchini
- 1 medium bell pepper (s), green
- 100 g beans, reen, frozen, or fresh
- 100 g tofu
- 16 g miso
- 2 medium spring onion (s)
- 350 ml water
- 1 dash soy sauce
Print Recipe
Pin Recipe Instructions
- Bring 300 ml of water to the boil. In the meantime, wash the zucchini and cut into thin slices, wash the peppers and green beans and cut into bite-sized pieces. When the water boils, add defrosted spinach. As soon as the water boils again, add the other vegetables. Simmer for about 10 minutes, depending on the desired consistency.
- In the meantime, cut the tofu into small cubes and the spring onions into thin rings. Dissolve miso (1/3 of a 50 g package) in 50 ml water.
- At the end of the cooking time, add the tofu and spring onions and cook for about 1-2 minutes. Finally add water with miso and bring to the boil briefly. Season with a dash of soy sauce, depending on your taste. The soup is now ready to serve.
- When using fresh spinach, it should only be briefly boiled at the end. Tofu can be chosen according to taste (natural, smoked, herbs). 100 g apply to firmer tofu. If silken tofu is used, it is advisable to take a little more.
- The soup can be eaten as a low-carb main meal or the same amount is enough for 2 servings with rice as a side dish, but then a little more miso should be used.
- If you want it vegan, you should make sure that you buy miso paste without fish extract.
- 270 kcal, 8 g fat, 25 g protein, 25 g carbohydrates.
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