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Japanese Summer Vegetable Miso Soup

yield: 4 total time: 10 minutes

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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