Miso Soup
The warming Japanese classic soup with tofu and spring onions – ready in ten minutes.
- Prep time
- Prep time: 5 min
- Cook time
- Cook time: 10 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Miso paste4 tbsp
- Tofu200 g
- Wakame2 tbsp
- Spring onion2 piece
- Water1 l
Preparation
- 1
Bring the water with the wakame to a boil and let it soak for 3 min.
- 2
Dice the tofu and add it. Warm everything for 2 min, without letting it boil vigorously.
- 3
Stir the miso paste until smooth in a ladle with a little soup and stir it in – do not boil again.
- 4
Sprinkle with spring onion and serve immediately.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Spring onion is in season — fresher and usually cheaper than imported.
Why cooking in season pays offFully plant-based and with 2 different plant species, this dish directly counts towards the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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