Spinach Miso Soup
Serve with Crunchy Asian Green Salad (see recipe link below).
Servings: 4
Ingredients:
Spinach Miso Soup and Crunchy Asian Green Salad
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
-
3/4 cup (175 mL) white miso
1 zucchini
3 cups (750 mL) thinly sliced mushrooms
1 pkg (454 g) medium-firm_tofu
1 pkg (6 oz/170 g) 1 fresh baby spinach
1 cup (250 mL) 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.
Tags:
Soups and Stocks; Thai and Southeast Asian; Vegetarian; Vegetables; Tofu; Boil/Simmer; Make It Tonight;
Source
Canadian Living Magazine: May 2003
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