Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. If you want it vegan, you should make sure that you buy miso paste without fish extract.
7. 270 kcal, 8 g fat, 25 g protein, 25 g carbohydrates.