Tofu & Vegetable Miso Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tofu & Vegetable Miso Soup

YOUR SOLIN GENERATED RECIPE

Tofu & Vegetable Miso Soup

Simmered miso broth with protein-rich tofu and edamame, featuring tender bok choy and earthy shiitake mushrooms for a deeply comforting bowl.

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NUTRITION

569kcal
Protein
50.2g
Fat
25.9g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

10 oz Firm tofu

0.75 cup Shelled edamame

2 tbsp White miso paste

1 cup Baby bok choy

1 cup Shiitake mushrooms

4 cup Vegetable broth

1 tsp Ginger

1 clove Garlic

2 tbsp Green onion

0.5 tsp Toasted sesame oil

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PREPARATION

  • 1

    In a large pot, bring the vegetable broth to a gentle simmer over medium heat.

  • 2

    Add the minced ginger, minced garlic, and sliced shiitake mushrooms, cooking for 5 minutes until the mushrooms are soft.

  • 3

    Stir in the cubed firm tofu, shelled edamame, and chopped baby bok choy, simmering for another 3 minutes until the greens are wilted.

  • 4

    Remove a half cup of the warm broth and whisk it with the miso paste in a small bowl until smooth, then stir back into the pot.

  • 5

    Turn off the heat immediately to preserve the miso's probiotics, then finish with a drizzle of toasted sesame oil and sliced green onions.

Tofu & Vegetable Miso Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tofu & Vegetable Miso Soup

YOUR SOLIN GENERATED RECIPE

Tofu & Vegetable Miso Soup

Simmered miso broth with protein-rich tofu and edamame, featuring tender bok choy and earthy shiitake mushrooms for a deeply comforting bowl.

NUTRITION

569kcal
Protein
50.2g
Fat
25.9g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

10 oz Firm tofu

0.75 cup Shelled edamame

2 tbsp White miso paste

1 cup Baby bok choy

1 cup Shiitake mushrooms

4 cup Vegetable broth

1 tsp Ginger

1 clove Garlic

2 tbsp Green onion

0.5 tsp Toasted sesame oil

PREPARATION

  • 1

    In a large pot, bring the vegetable broth to a gentle simmer over medium heat.

  • 2

    Add the minced ginger, minced garlic, and sliced shiitake mushrooms, cooking for 5 minutes until the mushrooms are soft.

  • 3

    Stir in the cubed firm tofu, shelled edamame, and chopped baby bok choy, simmering for another 3 minutes until the greens are wilted.

  • 4

    Remove a half cup of the warm broth and whisk it with the miso paste in a small bowl until smooth, then stir back into the pot.

  • 5

    Turn off the heat immediately to preserve the miso's probiotics, then finish with a drizzle of toasted sesame oil and sliced green onions.