Miso Soup with Vegetables

Miso Soup with Vegetables

4.3 108 ratings

Prep. 10 min

Total 30 min

6 portions

Ingredients

oil
10 g
fresh shiitake mushrooms quartered
200 g
carrots cut in matchsticks
150 g
leeks cut in matchsticks
95 g
liquid vegetable stock
900 g
miso
40 g
water
80 g
firm tofu cubed (1 cm)
250 g
fine sea salt to taste
ground black pepper to taste
spring onions cut in thin slices (3 mm)
6

Difficulty

easy

Nutrition per 1 portion

Protein 6 g

Calories 377 kJ / 90 kcal

Fat 4 g

Fibre 2.9 g

Carbohydrates 7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

JAPANESE CUISINE 10 Recipes
UK and Ireland

You might also like...

Savory Rice Porridge (Congee)

Savory Rice Porridge (Congee)

35 min

Marinaded Tofu with a Tomato and Aubergine Sauce

Marinaded Tofu with a Tomato and Aubergine Sauce

50 min

Dill Stuffed Peppers

Dill Stuffed Peppers

5 min

Crispy Korean Tofu

Crispy Korean Tofu

1 h 20 min

Pajeon (Savoury Seafood Pancake)

Pajeon (Savoury Seafood Pancake)

45 min

Mushroom-filled Buns

Mushroom-filled Buns

1 h 20 min

Celery and Cashew Nuts

Celery and Cashew Nuts

20 min

Steamed Tofu

Steamed Tofu

30 min

Gaji Namul (Steamed Aubergine Side Dish)

Gaji Namul (Steamed Aubergine Side Dish)

45 min

Stir-Fried Tofu in Hot Sauce

Stir-Fried Tofu in Hot Sauce

30 min

Prawn and Miso Noodle Soup

Prawn and Miso Noodle Soup

20 min

Korean Ramen with Tofu

Korean Ramen with Tofu

50 min