Spinach Miso Soup

Spinach Miso Soup Image by: Spinach Miso Soup Author: Canadian Living

Serve with Crunchy Asian Green Salad (see recipe link below).

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2003

Ingredients

  • 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

Method

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

%RDI

  • Iron 40.0
  • Fibre 0.0
  • Folate 66.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 27.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 35.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach Miso Soup

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