Are you looking for a great way to complement your lunch or dinner with a warm and nutritious course? This traditional miso soup with tofu and spinach is an ideal choice that delights with its simple preparation and plant-based protein content.
We will need:
- 200 g tofu
- 80 g baby spinach
- 50 g miso paste
- 5 g dried mushrooms
- 4 spring onions
- 1.5 l water
- 1 tbsp vegetable bouillon
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Instructions:
First, prepare the soup base. Pour water into a pot and bring it to a boil. As soon as the water starts to bubble vigorously, add the vegetable bouillon and stir it well. Then, carefully add tofu, previously cut into small cubes, to the resulting broth, and add the dried mushrooms as well. Subsequently, lower the heat. Let the soup simmer gently under a lid for approximately 20 minutes so that the mushrooms soften beautifully and the tofu absorbs all the flavours.
Once the base is cooked, add the chopped spring onions and baby spinach leaves to the pot. Stir everything lightly and remove the pot from the heat immediately.
Now it is time for seasoning. Take a small bowl and ladle one to two scoops of hot liquid directly from the soup into it. Using a spoon or a whisk, thoroughly mix the miso paste into this water so that no lumps remain. Finally, pour this smooth mixture back into the large pot, stir the entire soup one last time, and you are done.
| Nutritional Values | 1 serving (5 servings total) |
|---|---|
| Energy value | 86 kcal |
| Protein | 8 g |
| Carbohydrates | 4 g |
| Fats | 4 g |
| Fibre | 1 g |
This warming miso soup with a full Asian flavour is the perfect way to enrich your daily fitness lunch or dinner with a warm course containing valuable plant-based proteins.
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