Spring Onion and Tofu Miso Soup

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

4.1g

Energy (kJ)

265kJ

Energy (kcal)

63kcal

Carbohydrate incl. fibre (g)

5.3g

Carbohydrate excl. fibre (g)

5.0g

Sugar (g)

1.2g

Fibre (g)

0.3g

Fat (g)

2.4g

Saturated fat (g)

0.5g

Unsaturated fat (g)

1.3g

Monounsaturated fat (g)

0.3g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

834mg

Salt (g)

2.09g

Vitamin A (IU)

37IU

Vitamin C (mg)

0.7mg

Calcium (mg)

25mg

Iron (mg)

0.54mg

Potassium (mg)

190mg

Total

16.5g

1058kJ

252kcal

21.0g

20.0g

4.8g

1.1g

9.8g

2.2g

5.2g

1.0g

3.1g

0.0g

0mg

3336mg

8.35g

150IU

2.8mg

100mg

2.16mg

761mg

Ingredients
Cook

800 ml water
1 Knorr Vegetable Stock Pot
2 tbsp white or red miso paste
1 tbsp mirin
1 tbsp reduced salt soy sauce
200 g silken or soft tofu, cubed
1 spring onion, sliced