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Tofu Miso Soup

30 min. | 193 kcal | easy |
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1. Setup Slice the mushrooms and the ginger. Chop half of the green onions and cut the rest into sections. Cut the bok choy into pieces. Gently cut the tofu into cubes so as not to break it up.
2. Cook the mushrooms In a saucepan over medium-high heat, add a drizzle of olive oil. Cook the mushrooms 3-4 minutes.
3. Make the broth In the same pot, add the bouillon cube, the pieces of ginger, the pieces of green onion, 6 2P | 8 3P cups of water. Bring to a boil. Lower the heat, cover and simmer 6-8 minutes.
4. Assemble In the same pot, remove the pieces of ginger and green onions and add the soy sauce, the tofu, the spinach and the bok choy. In a bowl, combine the miso paste with about 1/2 cup of the soup broth. Mix well and add it to the soup. Simmer over low heat for 6-8 minutes.
5. Plate your dish Serve the miso soup. Garnish with the chopped green onions. Bon appétit!
300 g Tofu
4 unit Green Onion(s)
60 ml Miso Paste
60 g Shiitake Mushrooms
60 g Baby Spinach
15 ml Soy Sauce
1 unit Vegetable Broth Cube(s)
4 unit Bok Choy Shanghai
1 unit Ginger
What you need Pot.
193 kcal
% daily value
% daily value
carbohydrate 19g
fat 6g
cholesterol 0mg
fiber 4g
protein 4g
saturated 1g
sodium 3321mg
sugar 5g
trans 0g