Print this page

Free Healthy Recipe - Japanese miso and tofu soup

Dairy free, Gluten free, Low fat, Low sugar, Wheat Free

This is one of my favourite soups to make. It's super-easy and you just feel like it's doing you good with each spoonful. To maintain the probiotic properties of the miso, bring it to a boil slowly and turn the heat off within 2 minutes of boiling

Ingredients

1½ litres water

100 g shitake mushrooms, sliced

250 g hard tofu, cubed

2 cm ginger, peeled and grated

1 tbs lemon juice

2 tbs shiro miso

80 grams bean vermicelli noodles

1 carrot peeled and cut into julienne strips

6 cups bok choy, chopped

2 tbs fried shallots

1 birds eye chilli

Method

Gently heat the water in a pan with the sliced shitake and tofu.
Add the ginger and lemon juice.
Use a little of the water to blend the miso into a smooth runny paste.
Gently bring the liquid to a boil and add the noodles and carrot. Cook for 1 - 2 minutes until the noodles are soft.
Stir in the bok choy and miso paste.
Remove from the heat as soon as the boy choy wilts.
Spoon into bowls and serve with chopped chilli and a sprinkle of fried shallots.

Makes 4 servings

Prep Time:	20 mins
Cooking Time:	5 mins
Ready in:	25 mins
Suitable for:
Soup

Nutritional Information - Per Serve
Kj	1090 kj
Calories	261 kcal
Fat	5 g
Saturated Fat	0.7 g
Total Carbohydrate	36 g
Total Protein	15 g
Fibre	3 g

Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.