Protein-rich tofu and miso soup
 | Serves 4 |
Ingredients:
1 litre (2 pints) vegetable stock
75g (2 ½ oz) firm tofu, diced
4 mushrooms, finely sliced
½ carrot, cut into julienne strips
3 tbsp miso
2 spring or salad onions, finely sliced crosswise
Preparation:
1 - Put the stock, tofu, mushrooms, and carrot in a pan. Bring to the boil and simmer for 3 minutes.
2 - Dissolve miso in a little water. Remove pan from heat and stir in the miso. Serve hot, garnished with sliced spring onions.
Each serving provides
Calories 126
Total fat 2.6g (Sat. 0.7g, Poly. 1.0g, Mono. 0.7g)
Cholesterol 0.7mg
Protein 6.0g
Carbohydrate 21g
Fibre 0.4g
Sodium 1,933mg.
Good source of – Vits: A; Mins: Ca, K, Mg.
See more recipes in the dossier: Vegetable soups
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