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.
2 1/4 tsp | miso (fermented soybean paste) | 10 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 |
Bring the water to a boil. Put 1 teaspoon of miso 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.
per 1 serving (220 g)
Amount % Daily Value |
Calories 20 |
Fat 0 g 1 % |
Saturated
0.1 g
0 % |
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 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | 0 |
Meat and Alternatives | 0 |