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Vegetable Miso Soup – Miso Based Vegetable Soup
This vegetarian miso soup is chock full of veggies, high in protein, gluten free, and only takes 15 minutes to make.
Course
Soup
Cuisine
Japanese
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
servings
Calories
88
kcal
Author
Colleen Milne
Ingredients
6
cups
water
¼
cup
miso paste
¼
oz
package dashi crystals
1
teaspoon
toasted sesame oil
½
daikon radish
peeled and cut into thin strips
2
carrots
peeled and cut into thin strips
½
cup
firm tofu
cubed
2
tablespoon
ginger
peeled and cut into matchsticks
2
scallions
sliced
US Customary
-
Metric
Instructions
In a large pot whisk together water, miso paste, dashi, and sesame oil. Heat to a boil over medium high.
Add tofu, daikon and carrot. Cook about 5 minutes, or until vegetables are tender crisp
Serve hot, garnished with scallion and ginger.
Nutrition
Serving:
1
serving
|
Calories:
88
kcal
|
Carbohydrates:
11
g
|
Protein:
4
g
|
Fat:
3
g
|
Sodium:
707
mg
|
Potassium:
320
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
5170
IU
|
Vitamin C:
12.2
mg
|
Calcium:
57
mg
|
Iron:
1.1
mg