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RECIPE
8 INGREDIENTS3 STEPS15MIN

Miso Soup with Mushrooms, Tofu and Rice Noodles

5.0
1 Ratings

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Try this super simple, yet delicious vegan soup. It really takes less than 20 minutes to make and it is super yummy.
15MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
9 oz
Mushrooms
7 oz
Flat Rice Noodles
2
Red Chili Peppers
(optional)
4.5 oz
Firm Tofu
1/2 cup
Coconut Milk
3 cups
Water
to taste

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Nutrition Per Serving

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CALORIES
590
FAT
16.8 g
PROTEIN
16.8 g
CARBS
93.9 g

Cooking Instructions

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Step 1
Wash and slice the Mushroom (250 gram), dice up the Firm Tofu (125 gram) into half inch cubes, and wash and cut in the Red Chili Pepper (2) in half, length-wise.
Step 2
Bring a pot of Water (3 cup) and Coconut Milk (1/2 cup) to a boil, then add Red Miso Paste (1 teaspoon), mushrooms, tofu, and chili. Add salt and pepper, as desired. When water is boiling again, add the Flat Rice Noodles (200 gram) and cook for 5 minutes.
Step 3
Divide soup into bowls and serve with some Fresh Cilantro (to taste) on top. Serve warm.

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Nutrition Per Serving
Calories
590
% Daily Value*
Fat
16.8 g
22%
Saturated Fat
11.9 g
60%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
93.9 g
34%
Fiber
4.5 g
16%
Sugars
7.2 g
--
Protein
16.8 g
34%
Sodium
359.3 mg
16%
Vitamin D
0.4 µg
2%
Calcium
189.4 mg
15%
Iron
4.6 mg
26%
Potassium
810.2 mg
17%
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