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Ingredients
- Vegetable Stock - 3cups
- Kelp - 2 pieces
- Onion - ¼ of a small onion
- Garlic - 2 cloves, crushed
- Cucumber - ½ of a small one
- Tofu - ½cup, chopped
- Bok Choy/ Spinach - 1 cup, chopped
- Scallions - 2, cut into 1" pieces
- Miso paste/ Doenjang - 1tbsp
- Salt & Pepper - to taste
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2070g | |
| Calories 327 | |
| Calories from Fat 52 | 16% |
| Total Fat 6.0g | 8% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3546mg | 148% |
| Potassium 3853mg | 110% |
| Total Carbs 51.2g | 14% |
| Dietary Fiber 16.0g | 53% |
| Sugars 23.83g | 16% |
| Protein 28.64g | 46% |
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