Soba Miso Soup with Chickpea Tofu
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
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Servings
1 servings
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Calories
229 kcal
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Course
Soup
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Cuisine
Vegetarian
Soba Miso Soup with Chickpea Tofu
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This recipe is for 1 hearty bowl of soup but can easily be scaled up to feed more hungry mouths.
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Ingredients
- 1 tbs miso paste or to taste
- 500 ml water
- ¼ - ½ tsp ginger freshly grated
- 1 mushroom thinly sliced
- 55 g dried soba noodles 2 oz
- 6 snow peas thinly sliced on the diagonal
- 1 spring onion thinly sliced
- ¼ cup chickpea tofu cubed
- To serve:
- cilantro a small handful
- red pepper flakes a pinch
- soy sauce a dash
Instructions
- Place ¼ cup of water to a small saucepan and add the miso paste and whisk until combined. Slowly whisk in the remaining water and bring to a boil along with the mushroom slices and ginger. Add the soba noodles and cook for 4 minutes, or according to packet directions.
- Pour into a bowl to serve and top with the chickpea tofu, snow peas and spring onion along with any other accompaniments you choose.
Nutrition Information
Show Details
Calories
229kcal
(11%)
Carbohydrates
47g
(16%)
Protein
10g
(20%)
Fat
1g
(2%)
Sodium
1097mg
(46%)
Potassium
237mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
185IU
(4%)
Vitamin C
5.9mg
(7%)
Calcium
34mg
(3%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 1servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 47g | 16% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Sodium | 1097mg | 46% |
| Potassium | 237mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 34mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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