MISO SOUP

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MISO SOUP

Yield: 2

Author: ROOT Mindful Nutrition

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

A healing and comforting soup, low in calories, and high in nutrients, collagen, precious amino acids and minerals.This one is my favourite: with mushrooms, tofu and wakame seaweed:-) but feel free to remove or add anything (sesame seeds, cilantro, lime...)

Ingredients

• 60oz Chicken BROTH (low sodium)
• 1 Tbsp WHITE MISO paste (you can use "red miso" too)
• 100g TOFU ("silken" better for miso soup, less porous)
• 100g MUSHROOMS (I like shiitake)
• 2 Tbsp dried WAKAME seaweed

Instructions

1. Pour your broth into a soup pot and start warming up on medium heat.
2. Add Miso paste and whisk until fully dissolved. Add mushrooms so they cook in the heat of the soup (option to precook your mushrooms before adding to your soup)
3. Add the dried wakame seaweed and stir until fully expanded.
4. Towel dry Tofu, cut in small cubes and add to the soup.
5. Taste and adjust with sea salt and a drizzle of lemon or lime if needed!

Nutrition Facts

Calories

123.11

Fat (grams)

4.69

Sat. Fat (grams)

0.48

Carbs (grams)

9.13

Fiber (grams)

1.39

Net carbs

7.75

Sugar (grams)

5.34

Protein (grams)

12.69

Sodium (milligrams)

3520.45

Cholesterol (grams)

17.01

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