Miso Tofu and Vegetable Soup

Calories: 401

Protein: 28g

Carbs: 39g

Fat: 16g

Key Nutrients: Calcium, Vitamin B12, Magnesium

Ingredients:

• 150g firm tofu (240 calories, 20g protein)

• 1 cup miso broth (40 calories, 2g protein)

• 1 cup cooked soba noodles (100 calories, 4g protein)

• 1 cup steamed broccoli (55 calories, 5g protein)

• Optional seasonings: 2 green onions (sliced), 1 tsp grated ginger, 1 clove minced garlic, dash of sesame oil, pinch of white pepper

Instructions:

1. Press the tofu between paper towels and a heavy plate for 15 minutes to remove excess moisture. Cut into 1-inch cubes.

2. In a medium pot, bring miso broth to a gentle simmer over medium heat. Add grated ginger and minced garlic if using.

3. Add the tofu cubes and simmer gently for 5 minutes to allow them to absorb the flavors.

4. Add the steamed broccoli and cook for another 2-3 minutes until heated through.

5. Add the pre-cooked soba noodles and simmer for 1 minute just to heat them.

6. Season with white pepper to taste and a few drops of sesame oil.

7. Garnish with sliced green onions before serving.

Note: Be careful not to boil the soup vigorously as this can break down the miso's probiotics and make the tofu tough.