Vegan miso soup with rice, carrots & pea shoots is made with kombu dashi, white miso paste, sushi rice, wakame seaweed, silken tofu, grated carrots, and fresh pea shoots. This healthy soup makes a great lunch or dinner on its own or with a small appetizer.
1 ounce kombu (dried kelp)
4 cups water
1/4 cup white miso paste
3/4 cup silken tofu, drained
2 tablespoons dried wakame seaweed
1 cup grated carrots
2 cups cooked sushi rice
1 cup fresh pea shoots
Per Serving: Calories: 281; Total Fat: 3 g; Saturated Fat: 0 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 1070 mg; Potassium: 137 mg; Carbohydrate: 47 g; Fiber: 5 g; Sugar: 9 g; Protein: 12 g
Nutrition Bonus:
Vitamin C: 72%; Vitamin A: 117%; Iron: 16%; Calcium: 5%
Try Stirring In Our Collagen Peptides To ANY Soup For Added Protein!
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