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🍽️ Refreshing Cucumber and Tofu Soup

220 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 8 spring onions
• 20 g ginger (1 piece)
• 600 g large salad cucumber (1 large salad cucumber)
• 2 tbsp light sesame oil
• 1 l vegetable broth
• 4 tbsp light miso paste
• 3 tbsp light soy sauce
• 300 g tofu
• 4 sprigs cilantro
• cayenne pepper
• 2 tbsp lemon juice

Instructions

1. 1. Peel the garlic clove and chop it very finely.
2. 2. Wash the spring onions and slice them into thin rings.
3. 3. Peel the ginger and grate it finely.
4. 4. Peel the cucumber, cut it in half lengthwise, remove the seeds, and dice the flesh.
5. 5. Heat the oil in a pot.
6. 6. Sauté the garlic, spring onions, and ginger over medium heat for 2 minutes.
7. 7. Add the cucumber cubes to the pot and sauté them for 1 minute.
8. 8. Pour in the broth and stir in the miso paste and soy sauce.
9. 9. Let the soup simmer for 4 to 5 minutes.
10. 10. Meanwhile, cut the tofu into small cubes.
11. 11. Wash the cilantro, shake it dry, and chop it.
12. 12. Add the tofu cubes and cilantro to the soup.
13. 13. Bring the soup to a brief boil.
14. 14. Season the dish with cayenne pepper and a splash of lemon juice.

Nutrition per serving

• kcal: 220
• Protein: 17 g · Fett/Fat: 11 g · Carbs: 12 g