Adapted from "Great fluten-free vegan eats" by Allyson Kramer
Combine the bok choy, carrots, kombu, scallion, mushrooms, water, ginger, and lemon zest in a large pot and simmer over medium-high heat until the carrots are soft, about 15 minutes. Remove the kombu and discard.
Reduce the heat to low and stir in the miso, ensuring that all the paste dissolved into the soup. Simmer for a few minutes, making sure the broth never comes to a boil. If more miso is needed for saltiness, add it at this time.
Ladle into bowls and serve with a squeeze of lemon. Serve hot.
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Serving Size: 1 Serving (1589g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 524 | ||
Calories from Fat: 29 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 84955.1mg | 2929 % | |
Potassium 4431.8mg | 117 % | |
Total Carbohydrate 62.2g | 18 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 54.7g | ||
Protein 66g | 94 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 524
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