Vegetable Miso Soup
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 105 |
| pro | 8 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 12 |
| vit A | 48 |
| vit C | 23 |
| folate | 14 |
Here's a Japanese soup that is home-kitchen friendly. Look for miso (a prepared soybean and rice or barley paste) and nori (paper-thin sheets of seaweed used for sushi) at Asian or health food stores. Because miso settles, have guests stir their soup before eating.
Ingredients
Preparation
In large saucepan or Dutch oven, bring vegetable stock and water to boil. Dissolve miso in 1/4 cup (50 mL) water; whisk miso mixture into pot.
Stir in cubed tofu and sliced mushrooms; reduce heat to medium-low and simmer for 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue with recipe.)
If using nori, cut sheet into 3- x 1/4-inch (8 cm x 5 mm) strips with scissors; add to stock mixture in pot.
Add sliced carrots and broccoli florets; cook for about 5 minutes or until broccoli is tender-crisp.
- Keywords : Japanese; Soup; Vegetarian; Tofu; Broccoli; Boil/Simmer; Soy;
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