Description
This quick and simple soup combines the vibes of French Onion Soup and Miso Soup. It features sautéed onions and cheesy flavor from the former, along with miso, tofu, and soy sauce from the latter. The cabbage serves to provide extra bulk, as well as replace the seaweed. This recipe makes 4 generous sized soup bowls that can easily be whipped up on a lunch break
Time
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Cost
Total Cost:
Cost per Serving:
$2.10
Ingredients
Serving(s)
Veggies
- 1 lb Cabbage
- 1 lb Onion
Broth
- 4 cup Low sodium vegetable broth
Rest
- 3 tbsp Minced garlic
- 2 tbsp Miso
- 2 tbsp Tahini
- 2 tbsp Apple cider vinegar
- 1/4 cup Nutritional yeast
- 2 tbsp Thyme, dried
- 1 tsp Black pepper, ground
- 1 tsp Turmeric, ground
Tofu
- 1 lb Tofu, firm
Instructions
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- Heat a large pot over medium heat. As the pot heats, finely cut your cabbage and onions
- Add the veggies to the pot with a splash of broth. Cover and cook for about 10 minutes, or until translucent and lightly browned
- Add the remaining ingredients to the pot (except the tofu). Increase heat to high, cover, and bring to a boil. Reduce heat to low, and let simmer for 30 minutes
- Cut your tofu into bite sized cubes. Add in the tofu, and gently stir to combine. Serve
Nutrition Facts
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Total Fat: 11.5g (15 %)
Saturated Fat: 1.8g (9 %)
Polyunsaturated Fat: 5.5g
Monounsaturated Fat: 3.2g
Cholesterol: 0mg (0 %)
Sodium: 1352mg (59 %)
Total Carbohydrate: 31.6g (11 %)
Fiber: 8.6g (31 %)
Net Carbs: 23.0g
Total Sugar: 11.2g
Protein: 19.4g (39 %)
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Vitamin B12: 19.15mcg (798 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 548mg (42 %)
Iron: 11.53mg (64 %)
Magnesium: 106mg (25 %)
Potassium: 786mg (17 %)
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