Spinach Miso Soup
Spinach Miso Soup
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 228 |
| pro | 18 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 25 g |
| fibre | 8 g |
| chol | 0 mg |
| sodium | 1,933 mg |
| % RDI: | - |
| calcium | 27 |
| iron | 40 |
| vit A | 35 |
| vit C | 20 |
| folate | 66 |
Serve with Crunchy Asian Green Salad (see recipe link below).
Ingredients
- 3/4 cup white miso
- 1 zucchini
- 3 cups thinly sliced mushrooms
- 1 pkg (454 g) medium-firm tofu
- 1 pkg (6 oz/170 g) fresh baby spinach
- 1 cup bean sprouts
- 1 green onion, chopped
Preparation
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
Additional information :
Tip:
Look for miso, or fermented soybean paste, in Japanese and natural-food stores and some supermarkets.
Source : Canadian Living Magazine: May 2003
- Keywords : Soup; Japanese; Spinach; Mushrooms; Zucchini; Tofu; Vegan; Bean sprouts; Green onions;
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