Ingredients
Miso Soup:
- 2 cups Water
- 1 strip Kombu seaweed about 4 inches, optional
- 1 Scallion thinly sliced
- ¼ cup Celery diced
- ½ cup Broccoli florets small
- ¼ cup Carrot peeled and diced
- 1 clove Garlic minced
- ½ cup Chickpeas canned, drained and rinsed
- ½ cup Tofu cubed
- 1 TBSP White miso paste
- ½ cup Baby spinach or bok choy optional
- Salt to taste
Toast:
- 2 slices Your choice of bread
- 1 TBSP Butter softened
- 2 TBSP Your choice of jam or preserves
Orange Juice:
- 16 oz Orange juice cold
Instructions
- Prep ingredients as instructed above.
- Start the soup base: In a small saucepan, combine water and kombu over medium heat. Warm for about 5 minutes, then remove kombu just before boiling.
- Sauté aromatics and veggies: Add scallion, celery, broccoli, and carrot to the hot broth. Simmer for 3–4 minutes until slightly tender.
- Add chickpeas and tofu: Stir chickpeas and silken tofu into the soup. Simmer for another 1–2 minutes.
- Add miso paste: Reduce heat to low. In a small bowl, dissolve miso paste in a few spoonfuls of hot broth, then stir it back into the pot (do not boil miso).
- Add greens and finish: Stir in spinach or bok choy (if using) and sliced scallion. Cover and remove from heat for 1 minute to wilt.
- Toast & assemble: Toast the bread. Spread each slice with butter and jam or preserves.
- Serve the soup with toast and orange juice.
Notes
Optional: Add a splash of sesame oil or a few drops of soy sauce for extra flavor.
For more protein, top soup with a soft-boiled or poached egg.
For more protein, top soup with a soft-boiled or poached egg.
Nutrition
Calories: 352kcal | Carbohydrates: 61g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 657mg | Potassium: 735mg | Fiber: 5g | Sugar: 32g | Vitamin A: 4136IU | Vitamin C: 120mg | Calcium: 117mg | Iron: 3mg
Breakfast Miso Soup
Ingredients
Miso Soup:
- 2 cups Water
- 1 strip Kombu seaweed about 4 inches, optional
- 1 Scallion thinly sliced
- ¼ cup Celery diced
- ½ cup Broccoli florets small
- ¼ cup Carrot peeled and diced
- 1 clove Garlic minced
- ½ cup Chickpeas canned, drained and rinsed
- ½ cup Tofu cubed
- 1 TBSP White miso paste
- ½ cup Baby spinach or bok choy optional
- Salt to taste
Toast:
- 2 slices Your choice of bread
- 1 TBSP Butter softened
- 2 TBSP Your choice of jam or preserves
Orange Juice:
- 16 oz Orange juice cold
Instructions
- Prep ingredients as instructed above.
- Start the soup base: In a small saucepan, combine water and kombu over medium heat. Warm for about 5 minutes, then remove kombu just before boiling.
- Sauté aromatics and veggies: Add scallion, celery, broccoli, and carrot to the hot broth. Simmer for 3–4 minutes until slightly tender.
- Add chickpeas and tofu: Stir chickpeas and silken tofu into the soup. Simmer for another 1–2 minutes.
- Add miso paste: Reduce heat to low. In a small bowl, dissolve miso paste in a few spoonfuls of hot broth, then stir it back into the pot (do not boil miso).
- Add greens and finish: Stir in spinach or bok choy (if using) and sliced scallion. Cover and remove from heat for 1 minute to wilt.
- Toast & assemble: Toast the bread. Spread each slice with butter and jam or preserves.
- Serve the soup with toast and orange juice.
Notes
Optional: Add a splash of sesame oil or a few drops of soy sauce for extra flavor.
For more protein, top soup with a soft-boiled or poached egg.
For more protein, top soup with a soft-boiled or poached egg.
Nutrition
Calories: 352kcalCarbohydrates: 61gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 657mgPotassium: 735mgFiber: 5gSugar: 32gVitamin A: 4136IUVitamin C: 120mgCalcium: 117mgIron: 3mg
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