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My Grocer

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

1½ litres water
100 g shitake mushrooms, sliced
250 g hard tofu, cubed
2 cm ginger, peeled and grated
2 tbs shiro miso
80 grams bean vermicelli noodles
1 carrot peeled and cut into julienne strips
6 cups bok choy, chopped

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

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 5 mins
Ready in: 25 mins

Suitable for:
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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

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