Photo: Cala
Estimated Nutrition (whole recipe, rough)
160
Calories
11g
Protein
6g
Fat
18g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 cups low sodium vegetable broth
- 2 green onions, finely chopped
- 2 teaspoons grated fresh ginger root
- 1 clove garlic, thinly sliced
- 3 tablespoons light-colored miso paste (found in the ethnic food section of the grocery store or Asian food market)
- 6 ounces firm tofu, drained and cut into 1/2-inch cubes
Directions
1
1. Bring broth to a boil in a medium saucepan over medium-high heat. Stir in the green onions, ginger, and garlic. Reduce heat, cover and simmer for 10 minutes.
2
2. Add the miso paste and stir until dissolved. Add the tofu, cover and simmer for 10 minutes before serving.
Recipe sourced from
fandom