Miso Broth

1 Reviews
100% would make this recipe again

Miso is a fermented soybean paste used as condiment, very rich in B vitamins and proteins, and an excellent stimulant with no side effects. The Japanese mix miso in almost every dish and like to savour it as a broth for breakfast and lunch.

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Preparation : 3 min Cooking : 3 min
140 calories/serving
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Ingredients

2 1/4 tsp miso (fermented soybean paste) 10 g
2 tbsp coconut oil 28 g
1 1/2 cup water 375 mL
2 green onions/scallions, finely chopped
2 button (white) mushrooms, thinly sliced 28 g
1/3 cup baby spinach [optional] 6 g

Method

Bring the water to a boil. Put 1 teaspoon of miso and 1 tablespoon of coconut oil in each serving bowl and add a small amount of the hot water to dilute it. Mix well, then pour in the remaining water.

Distribute the chopped green onions and sliced mushrooms to each bowl. Garnish with a few baby spinach leaves, if desired, then serve.

This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (240 g)

Amount

% Daily Value

Calories

140

Fat

14 g

22 %

Saturated 12 g
+ Trans 0 g

60 %

Cholesterol

0 mg

Sodium

190 mg

8 %

Carbohydrate

3 g

1 %

Fibre

1 g

3 %

Sugars

1 g

Net Carbs

2 g

Protein

1 g

Vitamin A

3 %

Vitamin C

4 %

Calcium

2 %

Iron

3 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin K
Source of  :
Copper, Folacin, Selenium, Vitamin B2
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 0
Meat and Alternatives 0
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (0 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Soy | Soups | Halal | Kosher | Vegan | Vegetarian | Christmas | Japanese

Top Reviews

View All Reviews
alex.sarakbi
january 22, 2023 | I would make this recipe again

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