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🍲 Vegan Miso Soup with Pak Choi and Tofu

161 kcal · 30 min · 4 servings

Ingredients

• mushrooms, brown 200 g
• Pak Choi 500 g
• carrots 2 pcs.
• tofu, plain 200 g
• vegetable broth 800 ml
• miso paste, light 2 tbsp
• salt pinch
• sesame, roasted 20 g

Instructions

1. 1. Gently clean the mushrooms with a kitchen towel and slice them thinly.
2. 2. Wash the Pak Choi, trim off the hard base thinly, and separate the individual leaves.
3. 3. Peel the carrots, remove the ends, and slice them into rounds.
4. 4. Drain the tofu and cut it into small cubes.
5. 5. Heat the vegetable broth in a pot over medium heat until it boils.
6. 6. Add the carrot slices to the boiling broth and let them simmer gently for about 2 minutes.
7. 7. Now add the rest of the prepared vegetables and the tofu cubes.
8. 8. Let everything simmer in the soup for another 2 minutes.
9. 9. Whisk the miso paste in a small bowl with a little water until it is dissolved.
10. 10. Stir the dissolved miso paste into the hot soup.
11. 11. Remove the pot from the heat so the soup stops boiling.
12. 12. Season the soup to taste with salt.
13. 13. Sprinkle sesame seeds over the finished soup and serve immediately.

Nutrition per serving

• kcal: 161
• Protein: 13 g · Fett/Fat: 7 g · Carbs: 15 g