Informations supplémentaires
30 min.
|
193 kcal
|
easy
|
|
Printable version
1. Setup
Slice the mushrooms and the ginger. Chop half of the green onions and cut the rest into sections. Cut the bok choy into pieces. Gently cut the tofu into cubes so as not to break it up.
2. Cook the mushrooms
In a saucepan over medium-high heat, add a drizzle of olive oil. Cook the mushrooms 3-4 minutes.
3. Make the broth
In the same pot, add the bouillon cube, the pieces of ginger, the pieces of green onion, 6 2P | 8 3P cups of water. Bring to a boil. Lower the heat, cover and simmer 6-8 minutes.
4. Assemble
In the same pot, remove the pieces of ginger and green onions and add the soy sauce, the tofu, the spinach and the bok choy. In a bowl, combine the miso paste with about 1/2 cup of the soup broth. Mix well and add it to the soup. Simmer over low heat for 6-8 minutes.
5. Plate your dish
Serve the miso soup. Garnish with the chopped green onions. Bon appétit!
300gTofu
4unitGreen Onion(s)
60mlMiso Paste
60gShiitake Mushrooms
60gBaby Spinach
15mlSoy Sauce
1unitVegetable Broth Cube(s)
4unitBok Choy Shanghai
1unitGinger
What you need
Pot.
193 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
19g
6%
fat
6g
9%
cholesterol
0mg
fiber
4g
16%
protein
4g
saturated
1g
5%
sodium
3321mg
138%
sugar
5g
trans
0g