Green vegetable soup with tofu and miso

Ingredients for 1 servings:

• 100 g leaf spinach, frozen or equivalent amount fresh
• 1 small zucchini
• 1 m.-large bell pepper(s), green
• 100 g beans, green, frozen or fresh
• 100g tofu
• 16 g miso paste, vegan
• 2 m.-large spring onions
• 350 ml water
• 1 dashes soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Low carb, low fat

Bring 300 ml of water to a boil. Meanwhile, wash the zucchini and slice it thinly, and wash the bell peppers and green beans and cut them into bite-sized pieces. When the water boils, add the unthawed spinach. Once it boils again, add the other vegetables. Simmer for about 10 minutes, depending on the desired consistency. Meanwhile, cut the tofu into small cubes and the spring onion into thin rings. Dissolve miso (1/3 of a 50 g package) in 50 ml of water. Towards the end of the cooking time, add the tofu and spring onions and cook for about 1-2 minutes. Finally, add the water with the miso and bring to a boil briefly. Season to taste with a dash of soy sauce. The soup is now ready to serve. If using fresh spinach, bring it to a boil briefly at the end. Tofu can be chosen according to taste (plain, smoked, or herbal). 100 g is for firmer tofu. If using silken tofu, it’s recommended to use a little more. The soup can be eaten as a low-carb main course, or the same amount is enough for two servings with rice as a side dish, but in this case, a little more miso should be used. If you want a vegan version, make sure you buy miso paste without fish extract. 270 kcal, 8 g fat, 25 g protein, 25 g carbohydrates.