Vegetable Miso Soup
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.
Servings: 8 (1-1/2 cup servings)
Ingredients:
| 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 | 1.128 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 12% |
| vit A | 48% |
| vit C | 23% |
| folate | 14% |
-
6 cups (1.5 L) vegetable stock
6 cups (1.5 L) water
1/2 cup (125 mL) medium soybean miso
1 pkg (12 oz/375 g) extra-firm tofu, cut in 1/4-inch (5 mm) cubes
2 cups (500 mL) sliced mushrooms
1 sheet nori (optional)
2 carrots, sliced
3 cups (750 mL) broccoli florets
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.
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