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Miso Kabocha Soup with Tofu (Vegan, Gluten-Free)
SHARON PALMER7Ingredients
60Minutes
160Calories
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Ingredients
US|METRIC
4 SERVINGS
- 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 Tbsp. white miso
- 1 tsp. fresh ginger
- 14 oz. tofu (diced in small cubes)
- 1/2 cup green onions (diced)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium530mg22% |
| Potassium580mg17% |
| Protein13g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber2g8% |
| Sugars6g |
| 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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