Serve with Crunchy Asian Green Salad (see recipe link below).
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2003
- 3/4 cups white miso
- 1 zucchini
- 3 cups thinly sliced mushrooms
- 1 pkg (454 g) medium-firm tofu
- 1 pkg (6 oz/170 g) baby spinach
- 1 cup bean sprouts
- 1 green onion chopped
In large saucepan, bring 5 cups (1.25 L) water to boil. Whisk miso with 1 cup (250 mL) water; add to boiling water.
Meanwhile, cut zucchini lengthwise in half; cut crosswise into 1/2-inch (1 cm) thick slices. Add to pan along with mushrooms; cover, reduce heat and simmer until vegetables are softened, about 5 minutes.
Meanwhile, drain tofu; cut into 1/2-inch (1 cm) cubes. Add to pan along with spinach; simmer until spinach wilts, about 1 minute. Serve soup garnished with bean sprouts and green onion.
Serve with: Crunchy Asian Green Salad
Nutritional facts <b>Per serving:</b> about
- Sodium 1933 mg
- Protein 18 g
- Calories 228.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 25 g
- Iron 40.0
- Folate 66.0
- Calcium 27.0
- Vitamin A 35.0
- Vitamin C 20.0