Miso Soup with Vegetables

This Miso Soup with Vegetables is a warm and comforting dish, perfect for any time of the year. Bursting with umami flavors and vibrant colors, it offers a delightful way to enjoy nutritious vegetables in a traditional Japanese broth.

Ingredients

• Miso paste - 2 tablespoons
• Dashi stock - 500 ml
• Tofu (firm) - 100 grams, cubed
• Carrot - 1 medium, sliced thinly
• Daikon radish - 100 grams, julienned
• Shiitake mushrooms - 50 grams, sliced
• Green onions - 2 stalks, chopped
• Spinach - 50 grams, washed
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon

Steps

1. In a pot, bring the dashi stock to a gentle simmer over medium heat.
2. Add the sliced carrots, daikon radish, and shiitake mushrooms to the pot and cook for about 5 minutes until the vegetables are tender.
3. In a small bowl, mix the miso paste with a ladle of the hot broth until smooth, then return it to the pot.
4. Add the cubed tofu, spinach, and soy sauce to the soup, stirring gently to combine.
5. Simmer for an additional 2-3 minutes to heat through, then finish with a drizzle of sesame oil.
6. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables, supporting overall health.
• Provides protein from tofu, essential for muscle repair and growth.

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