Main · 12 min

Tofu miso soup with a soft egg

Warm and gentle, with a full meal of protein in it. Sip the broth, spoon the rest.

27 g protein · 2.03 g leucine per serving, as written.

How to make it

1. Boil the egg 7 minutes, cool under the tap, peel and halve.
2. Heat 350 ml water, whisk in the miso off the boil, add the tofu to warm through.
3. Set the egg halves in the bowl, top with scallion.

What goes in it

• 120 g Firm tofu, cubed
• 50 g Egg, soft-boiled
• Miso paste (1 tbsp)
• Scallion (1, sliced)

Protein and leucine are computed from USDA food data for the written amounts. Extras without a weight are not counted, so the number can only under-report. On the card, the portion scales to your protein number.

Also in Mains, Queasy day, Soup, High protein.

Nutrition reference only, not medical advice, diagnosis or treatment. Not a medical device. Don’t change your medication without your prescriber. We don’t promise that your muscle is protected.