Vegan miso soup with silk tofu and wakame — Meal
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Macros (per serving)

Fat

16%

(2 g)

Protein

32%

(9 g)

Carbs

52%

(13 g)

10 g Net,

3 g Fiber

111 Calories (per serving)

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Vegan miso soup with silk tofu and wakame

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.

Ingredients

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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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Details

Allergens

Soy, Legumes

Diet

Vegetarian, Vegan

Course

Dinner, Side dish, Appetizer

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