Miso soup is a traditional Japanese soup consisting of a stock called “dashi” into which softened miso paste is mixed.
The tofu provides protein, choline, calcium, copper, iron, magnesium, manganese and phosphorus while the spinach and spring onion provide folate and potassium along with vitamins A and C.
One serve provides 100 calories, 9 g protein, 4 g fat and 8 g of net carbs.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 500 mL vegetable broth or water
- 2 tbsp miso paste
- 1 sheet nori, cut into strips
- 40 g spinach
- 100 g tofu, diced
- 1 spring onion, sliced
- Place the vegetable broth (or water) in a pot and bring to the boil, then turn down heat to low.
- Add the spinach and nori and let simmer for 3 minutes.
- Add the miso and stir till dissolved.
- Add the tofu and spring onions let sit for 1 minute before you serve so these last two ingredients get warmed and the soup is not too hot for you to sip.
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