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Miso Veggie Soup Recipe

Looking for an easy Miso Veggie Soup recipe? Learn how to make Miso Veggie Soup using healthy ingredients.


Submitted by suzalily

Makes 1 serving



Miso Veggie Soup with Hondashi, to prepare for office

Recipe Ingredients for Miso Veggie Soup

1/4 cup Miso
3 oz Tofu - Extra Firm
1/2 cup Carrots - Cooked, Boiled, Drained, Without Salt
1/2 cup Beans, Snap, Green - Cooked, Boiled, Drained, Without Salt
1/4 cup Lima Beans, Immature Seeds - Frozen, Baby, Cooked, Boiled, Drained, With Salt
1/4 cup Corn, Sweet, Yellow - Frozen, Kernels Cut Off Cob, Boiled, Drained, Without Salt

Recipe Directions for Miso Veggie Soup

  1. Add frozen veggies to a plastic food box.

  2. Sprinkle with instant hondashi powder or other instant soup mix (not listed because it has no calories).

  3. Cut tofu into small cubes, add to box.

  4. Add a scoop of miso to the top.

  5. Close box.

  6. At office, transfer all contents except for miso scoop to a glass bowl and add hot water.

  7. Microwave for 6 minutes.

  8. Stir in miso paste.

Categories

Soup

Nutrition Facts
Serving Size 341.3g
Amount Per Serving
Calories
313
Calories from Fat
77
% Daily Value*
Total Fat
8.6g
13%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
2623mg
109%
Potassium
847mg
24%
Total Carbohydrates
44.0g
15%
Dietary Fiber
10.8g
43%
Sugars
9.9g
Protein
20.4g
Vitamin A 196% Vitamin C 40%
Calcium 26% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in phosphorus
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • Very high in sodium
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