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CANDIEDVIOLET
Miso soup and fresh vegetables
Vegetarian Japanese soup with peas, spring onion, bean sprouts and carrots julienne.
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Ingredients
Directions
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Bring the water to a boil and cook the peas for 4 minutes. In the meantime, spread the miso soup over the soup bowls.
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Cut the spring onion into 1 cm sloping pieces. Divide with the bean sprouts and carrot over the bowls.
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Divide the hot water with the peas. Cover and leave for 5 minutes. Stir through, season with Japanese soy sauce and serve.
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Nutrition
75Calories
Sodium6% DV145mg
Fat14% DV9g
Protein10% DV5g
Carbs3% DV10g
Fiber28% DV7g
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