60
calories
13
ingredients
8
servings
77
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Related categories: Main DishesSoupsBoilingDairy-freeSeafood-freePeanut-free+ See all
Ingredients
3 cups water
5 tbsps red miso or to taste
1/4 lb mushrooms thinly sliced, shiitake preferred, but I used baby portabella
5 cloves garlic crushed and finely chopped
14 ozs medium firm tofu sliced into 1x¼-inch pieces
1 lb baby bok choy cut into 1×1½-inch-long pieces
1 lb daikon peeled and sliced into 1x¼-inch pieces
1/2 lb summer squash sliced into 1x¼-inch pieces
2 green onions large Korean, or 4 scallions, white and pale green parts only, cut diagonally into ¼-inch-long pieces
1 jalapeno chilies seeded, deribbed and cut diagonally into ¼-inch-long pieces
1/2 red bell pepper seeded, deribbed and cut diagonally into ¼-inch-long pieces
2 tsps sesame oil
hot sauce kimchee or sriracha, for serving
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Recipe Instructions
Read the instructions at FatFree Vegan KitchenNutrition Facts
60
calories
2
g fat
4
g sugar
Amount Per Serving (recipe is 8 servings)
Calories 60
Calories From Fat 15
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0g
0%
Trans Fat g
Cholesterol 0mg
0%
Sodium 490mg
20%
Potassium 430mg
12%
Total Carbohydrates 9g
3%
Dietary Fiber 3g
12%
Sugars 4g
Protein 4g
8%
Vitamin A
60%
Vitamin C
90%
Calcium
10%
Iron
6%
Weight Watchers Points
PointsPlus: 2SmartPoints: 2
