Miso soup
A light broth with miso, tofu, seaweed and spring onion.
- 10 minto make
- 4portions
- Easyto cook
- Pescatariandiet
Ingredients
For 4 portions
- 3 Tbsp miso
- 150 g tofu
- 1 tablespoon wakame
- 2 medium spring onions
- 800 ml dashi
Method
- Heat the dashi with the wakame until nearly boiling.
- Add the tofu in small cubes, then take off the heat and stir in the miso.
- Serve with sliced spring onions.
Nutrition
| A portion (261 g) | 100 g | |
|---|---|---|
| Energy | 112 kcal | 43 kcal |
| Protein | 12.3 g | 4.7 g |
| Carbohydrate | 5.2 g | 2 g |
| of which sugars | 1 g | 0.4 g |
| Fat | 5.2 g | 2 g |
| of which saturates | 0.8 g | 0.3 g |
| Fibre | 1.6 g | 0.6 g |
| Salt | 2.1 g | 0.8 g |
Footprint
| A portion | 1 kg | |
|---|---|---|
| Climate (CO₂ eq) | 0.07 kg | 0.27 kg |
| Nutrient pollution (N eq) | 0.44 g | 1.7 g |
| Land use for a year | 0.04 m² | 0.17 m² |
| Water use | 216 l | 829 l |
Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.
Make it your own
This is one of Ecobite's templates. Open it in the app and tap Use as template: you get your own copy to change, and Ecobite works out the nutrition rating and footprint of your version as you go. You can also track it, or add its ingredients to your shopping list. Free, in your browser.
Open in EcobiteMore recipes like this
-
-
-
-
-
-
