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Breakfast Miso Soup

Prep Time 10 minutes
Cook Time 12 minutes
Servings 2
Calories 370kcal

Ingredients

Breakfast Miso Soup

  • 2 cups Water
  • 1 strip Kombu seaweed about 4 inches, optional
  • ¼ cup Celery diced
  • ½ cup Broccoli florets small
  • ¼ cup Carrot peeled and diced
  • 1 clove Garlic minced
  • ½ cup Chickpeas drained and rinsed
  • 1 TBSP White miso paste
  • ½ cup Tofu cubed
  • 1 Scallion thinly sliced
  • 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
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • In a small saucepan, combine water and kombu over medium heat. Warm for about 5 minutes, then remove kombu just before boiling.
  • Add celery, broccoli, carrot, and garlic to the hot broth. Simmer for 3–4 minutes until slightly tender.
  • Stir in chickpeas and tofu. Simmer for another 1–2 minutes.
  • In a small bowl, dissolve the miso paste with a few spoonfuls of hot broth. Stir back into the soup (do not boil miso).
  • Add spinach or bok choy and sliced scallion. Cover and remove from heat for 1 minute to wilt. Season with salt.
  • Toast the bread and spread with butter and jam or preserves.
  • Serve the miso soup with toast and cold orange juice.

Nutrition

Calories: 370kcal | Carbohydrates: 58g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 424mg | Potassium: 829mg | Fiber: 6g | Sugar: 33g | Vitamin A: 4282IU | Vitamin C: 141mg | Calcium: 176mg | Iron: 3mg