Miso soup with tofu, edamame and nori
~10 minon the hobJapanVeganDairy-free
296kcal
28 gprotein
12 gcarbs
13 gfat
9 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 430 | 40 g |
| Emmagetting lean | 27% | 237 | 23 g |
| Jackgrowing | 24% | 208 | 20 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Miso paste20 g
- Plain tofu120 g
- Frozen edamame60 g
- Nori seaweed3 g
- Spring onions, bunch1 bunch
- Miso paste40 g
- Plain tofu240 g
- Frozen edamame120 g
- Nori seaweed6 g
- Spring onions, bunch2 bunches
- Miso paste80 g
- Plain tofu480 g
- Frozen edamame240 g
- Nori seaweed10 g
- Spring onions, bunch4 bunches
If you can’t get it
- Miso paste → soy sauce; not the same thing, but it gives the dish the same depth
- Frozen edamame → frozen peas or frozen green beans
- Nori seaweed → leave it out, or scatter over toasted pumpkin seeds instead
Method
- Put 400 ml of water in a pan and bring it to the boil.
- Drop in the frozen edamame and cook 3 minutes.
- Add the plain tofu cut into 1.5 cm cubes and warm it through for 2 minutes.
- Take the pan off the hob and wait a minute. Only then whisk the miso paste into a ladleful of the hot soup and stir it back in — miso mustn’t boil; boiling costs it both its probiotics and its flavour.
- Add the snipped nori and the chopped spring onion, let it stand a minute and pour it into a bowl.
- Put 800 ml of water in a pan and bring it to the boil.
- Drop in the frozen edamame and cook 3 minutes.
- Add the plain tofu cut into 1.5 cm cubes and warm it through for 2 minutes.
- Take the pan off the hob and wait a minute. Only then whisk the miso paste into a ladleful of the hot soup and stir it back in — miso mustn’t boil; boiling costs it both its probiotics and its flavour.
- Add the snipped nori and the chopped spring onion, let it stand a minute and pour it into a bowl.
- Put 1.6 l of water in a pan and bring it to the boil.
- Drop in the frozen edamame and cook 3 minutes.
- Add the plain tofu cut into 1.5 cm cubes and warm it through for 2 minutes.
- Take the pan off the hob and wait a minute. Only then whisk the miso paste into a ladleful of the hot soup and stir it back in — miso mustn’t boil; boiling costs it both its probiotics and its flavour.
- Add the snipped nori and the chopped spring onion, let it stand a minute and pour it into a bowl.
Allergens: Cereals containing gluten (1), Soya beans (6)
