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Japanese Summer Vegetable Miso Soup

yield: 4 total time: 10 minutes
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Ingredients

  • 1 zucchini
  • 1 eggplant
  • 1 tomato
  • 1 teaspoon dashi powder
  • 2 tablespoons miso paste
  • 3 cups water

Nutrition

  • Calories : 60 calories
  • Carbohydrate : 13 grams
  • Fat : 0.5 grams
  • Fiber : 5 grams
  • Protein : 3 grams
  • Sodium : 340 milligrams
  • Sugar : 6 grams
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