Vegan miso soup with silk tofu and wakame

Name: Vegan miso soup with silk tofu and wakame
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 300 ml Water; 75 g Mushrooms; 2 pieces Spring onion; 1 hand Mung Bean sprouts; 50 g Wakame (seaweed); 2 tsp Miso paste; 50 g Silken tofu

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Vegan miso soup with silk tofu and wakame

Living the Green Life

The miso in the name miso soup comes from the miso paste, which is usually made from fermented soybeans, but can also include brown rice, barley and v...

Macros(per serving)

111Kcal

Fat

16% (2 g)

Protein

32% (9 g)

Carbs

52% (13 g)

10 g Net, 3 g Fiber

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The miso in the name miso soup comes from the miso paste, which is usually made from fermented soybeans, but can also include brown rice, barley and vegetables. You also have differences in strength, from red to white to yellow. We love the red pasta and no you do not have to make a detour at a toko, they also sell these at the supermarket! Normally, miso soup is made with meat and fish, but if you omit these two and replace them with, for example, tofu and mushrooms, as in this recipe, you have a delicious vegan soup.

Macros(per serving)

111Kcal

Fat

16% (2 g)

Protein

32% (9 g)

Carbs

52% (13 g)

10 g Net, 3 g Fiber

Rate

Ingredients

Servings

Wakame (seaweed)

50 g

Mung Bean sprouts

1 hand

Spring onion

2 pieces

Silken tofu

50 g

Mushrooms

75 g

Water

300 ml

Miso paste

2 tsp

Instructions

Difficulty

Easy

Prep time

10 min

Cook time

15 min

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