Vegetable and Tofu Miso Soup with Rice
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 300 g firm tofu, cubed
- 2 leeks, sliced
- 1 carrots, sliced
- 2 tsp vegan kombu dashi powder
- 3 tbsp white miso paste
- 300 g sushi rice
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 430 kcal
- Protein
- 19.5 g
- Carbohydrate
- 66.8 g
- of which sugars
- 4.7 g
- Fat
- 8.1 g
- of which saturates
- 1.4 g
- Fibre
- 4.9 g
- Salt
- 1.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Whisk the vegan kombu dashi powder into 1 litre water in a large pan and bring to a simmer.
- 3
Add the carrot and leeks and simmer for 8-10 minutes until tender.
- 4
Add the tofu and simmer for 2 minutes to heat through.
- 5
Take the pan off the heat and whisk in the white miso paste until dissolved.
- 6
Ladle into bowls, scatter with the spring onions and serve with the rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.