Miso Soup

15-minute miso soup with white miso, chopped green chard, green onions, and tofu. Vegan and gluten-free!

Servings

3

Ready In:

 15 min

Calories:

130

Good For:

Soups

Ingredients

  • 3 cups of water
  • 3 Tbsp brown miso
  • 2 Tbsp raw organic apple cider vinegar
  • Pinch hot red pepper flakes ((optional))
  • 1/8 cup wakame or kombu (cut in small strips)
  • 1/2 cup organic green or red cabbage (shredded)
  • 2 organic green onions (diagonally sliced)
  • 1/4 organic red bell pepper (thinly sliced)
  • 1/2 cup organic portabella mushrooms (halved and sliced)
  • 1/2 cup organic tofu (cubed)
  • 1 small organic carrot (shredded)
  • 1/4 cup organic broccoli florets
  • 1/4 cup organic cauliflower florets

 

Step by Step Instructions

Step 1

Pour water into a small pan and bring to boil

Step 3

Divide vegetables into serving bowls 

Heat up miso, but not boil

Step 2

Add miso, apple cider vinegar, sea vegetables and mushrooms and mix well

Step 4

Pour over the vegetables and serve

Nutrition

Amount Per Serving

  • Protien 50% 50%
  • Carbs 20% 20%
  • Calories 70% 70%