Name: Miso soup with tofu and greens
Total time: 20 min
Yield: 2 servings
Ingredients: 1 piece kombu (3 inch, about 5 g dried), taken out after the soak, counted whole; 2 dried shiitake mushrooms (about 7 g); 3 cups water; 1 tbsp white miso paste (17 g); 2 tsp dried wakame (about 1½ g dry, 10 g once soaked); 6 oz silken tofu, cut in ½-inch cubes; 1 cup chopped kale, stems removed; 2 scallions, thinly sliced; 1 cup cooked brown rice (195 g); 1 tsp grated fresh ginger; 1 tsp toasted sesame oil; 1 tsp toasted sesame seeds

Ingredients

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1 piece kombu (3 inch, about 5 g dried), taken out after the soak, counted whole
2 dried shiitake mushrooms
3 cups water
1 tbsp white miso paste
2 tsp dried wakame (about 1½ g dry, 10 g once soaked)
6 oz silken tofu, cut in ½-inch cubes
1 cup chopped kale, stems removed
2 scallions, thinly sliced
1 cup cooked brown rice
1 tsp grated fresh ginger
1 tsp toasted sesame oil
1 tsp toasted sesame seeds

Method

Nutrition

Estimated

Per bowl (about 2 cups with rice) · serving size 1 of 2

Calories245

Total fat	7.0 g
Saturated fat	1.2 g
Sodium	432 mg
Total carbohydrate	35.6 g
Dietary fiber	3.7 g
Total sugars	at least 2.5 g (1 row carries no value)
Protein	11.2 g

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