Miso Kabocha Soup with Tofu Recipe | Yummly

Miso Kabocha Soup with Tofu

SHARON PALMER
7Ingredients
60Minutes
160Calories

Ingredients

US|METRIC
  • 1 kabocha squash (small, about 4 cups cooked, chopped)
  • 1 cup vegetable broth
  • 1 cup milk (plant-based, coconut, almond, or soy)
  • 1 1/2 tablespoons white miso
  • 1 teaspoon fresh ginger
  • 14 ounces tofu (diced in small cubes)
  • 1/2 cup green onions (diced)
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    NutritionView More

    160Calories
    Sodium22% DV530mg
    Fat11% DV7g
    Protein25% DV13g
    Carbs5% DV16g
    Fiber8% DV2g
    Calories160Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol5mg2%
    Sodium530mg22%
    Potassium580mg17%
    Protein13g25%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber2g8%
    Sugars6g12%
    Vitamin A30%
    Vitamin C20%
    Calcium50%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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