Miso soup

Difficulty: 1/5

Preparation and cooking time: 40 minutes

Servings: 4

Cost per serving: $1.70 (total cost: $6.80)

Cost per 2000 kcal: $9.80

Nutrition facts per serving
CALORIES PER SERVING (kcal): 347         (calories in whole recipe: 1388)
Proteins	37%	20.9g	Protein: lysine	46%	0.9g
			Protein: methionine	33%	0.3g
			Protein: isoleucine	46%	0.8g
Carbohydrates	44%	57.7g	Fibers	35%	13.6g
			Net carbs	n/a	44.1g
			Sugars	n/a	11.1g
Fats	11%	7.5g	Omega-3	38%	0.6g
			Omega-6	14%	2.4g
			Saturated fats	n/a	1.3g
Vitamin B1	37%	0.5mg	Vitamin B2	41%	0.5mg
Vitamin B3	29%	4.8mg	Vitamin B5	65%	3.3mg
Vitamin B6	48%	0.6mg	Folate	52%	210.2μg
Vitamin A	68%	619.6μg	Vitamin C	41%	37.1mg
Vitamin E	24%	3.7mg	Vitamin K	513%	616.4μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	31%	319.1mg	Copper	143%	1.3mg
Iron	72%	5.8mg	Magnesium	46%	185.5mg
Manganese	113%	2.6mg	Phosphorus	48%	339.1mg
Potassium	17%	822.2mg	Selenium	99%	54.8μg
Zinc	37%	4.2mg	Sodium to taste

Ingredients:

• 1 sliced medium-sized onion
• 6 cloves chopped garlic
• 2 cups shiitake mushrooms (or mixed frozen mushrooms)
• 1/2 cup miso paste
• 15 cups water
• 2 cups frozen spinach
• 1 cup frozen peas
• 2 cups shredded cabbage
• 250g whole-wheat linguine (or soba)
• 125g washed cubed tofu
• Sesame seeds

Instructions:

• In a pot, stir in your onions, garlic, mushrooms, and water. Cover and bring to a boil, and let simmer until the onions are soft. You can let it boil for longer to achieve more taste.
• Add in spinach and peas. Bring to a boil.
• Stir in your noodles and mix to ensure they do not clump together. Cover and cook for 7 minutes.
• Add in shredded cabbage. Cover and let simmer until your pasta is al dente.
• Stir in your miso paste and mix until dissolved.

Serving:

In a deep bowl, add about a quarter of your cubed tofu. Add in some of the pasta and vegetables on top of your tofu. Add ladles of broth to cover your noodles and let sit for a few minutes before eating so that the tofu can lightly cook.