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RECIPE
11 INGREDIENTS7 STEPS20MIN

Miso Soup Meal

4.0
5 Ratings

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My Second Breakfast

I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
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This vegan one-pot meal contains rich miso broth, protein-rich edamame, flavorful and filling soba noodles, and fresh green and orange vegetables.
20MIN
Total Time

My Second Breakfast

I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
4 cups
Water
1/4 cup
Dried Seaweed
1 Tbsp
3.5 oz
Enoki Mushrooms
5.5 oz
Soft Tofu
6
Scallions
2 Tbsp
Bonito Flakes
5.5 oz
Soba Noodles , cooked
or Rice Noodles or Whole Wheat Pasta

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Nutrition Per Serving

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CALORIES
533
FAT
13.0 g
PROTEIN
28.3 g
CARBS
88.6 g

Cooking Instructions

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Step 1
In a medium saucepan, bring Water (4 cup) to a simmer. Drain and cube the Soft Tofu (150 gram) and thinly slice the Scallion (6).
Step 2
In a small bowl, combine Dried Seaweed (1/4 cup) and some hot water. Set aside to sit.
Step 3
In a small pan, heat up Olive Oil (1 tablespoon) over medium-high heat. Sauté Enoki Mushroom (100 gram) until crispy. Season with Ground Black Pepper (to taste).
Step 4
Add diced tofu, scallion, and rehydrated seaweed into simmering water.
Step 5
In a small bowl with a splash of water, whisk White Miso Paste (1/4 cup) until it is pourable and easy to incorporate into the soup. This is just easier than whisking it in the saucepan.
Step 6
Add miso paste and Bonito Flakes (2 tablespoon) to soup and turn heat down.
Step 7
Add the Green Peas (1 cup) and Soba Noodles (150 gram) and re-heat for about 1 minute. Serve topped with crispy enoki mushrooms.

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Nutrition Per Serving
Calories
533
% Daily Value*
Fat
13.0 g
17%
Saturated Fat
1.6 g
8%
Trans Fat
0.0 g
--
Cholesterol
0.5 mg
0%
Carbohydrates
88.6 g
32%
Fiber
10.8 g
39%
Sugars
17.3 g
--
Protein
28.3 g
57%
Sodium
2306.7 mg
100%
Vitamin D
0.1 µg
0%
Calcium
253.1 mg
19%
Iron
6.8 mg
38%
Potassium
682.2 mg
15%
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