Miso soup with tofu

Miso soup with tofu

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, healthy and balanced, Low Carb
Nutritional value / people: 108 kcal
, Fat: 2 g
, Carbohydrate: 13 g
, Protein: 7 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Soup

8dl water
72g miso paste
60g shiitake mushrooms
40g dried goji berries

To serve

200g silken tofu, diced
60g bean sprouts
½bunch coriander, torn into pieces
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How it's done

Soup

Boil the water, add the miso paste and stir. Reduce the heat, add the mushrooms and goji berries, simmer for approx. 5 mins.

To serve

Divide the tofu cubes and bean sprouts between the warmed soup dishes. Pour the hot soup over the top. Garnish with coriander.

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