Miso soup with vegetables and tofu

4 servings

40 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 105
• Proteins: 3.4g
• Fats: 6.1g
• Carbohydrates: 9.6g

Ingredients

• Olive oil: 1 tbsp
• Water: 4 glass
• Miso paste: 0.3 glass
• Celery stalk: 2 pc
• Sea salt: to taste
• Ground black pepper: to taste
• Shallots: 3 pc

Cooking steps

1. Sauté the vegetables. Place a large skillet over medium heat and pour in olive oil. When the oil is hot, add celery and onion. Sauté for 2 minutes. The vegetables should become soft.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Celery stalk: 2 pieces
   • Shallots: 3 pieces

2. Prepare the soup. Add water, sea salt, and black pepper to the saucepan. Cover with a lid and bring the soup to a boil. Once it boils, remove it from heat. Add miso and stir until fully dissolved. Sprinkle with scallions and serve.

   Required ingredients:

   • Water: 4 glasss
   • Sea salt:  to taste
   • Ground black pepper:  to taste
   • Miso paste: 0.3 glass
   • Shallots: 3 pieces