Miso Soup with Vegetables and Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tofu is a surprisingly rich source of calcium, which may discourage your body from storing fat, especially in the tummy region. Break out the bikini! Ingredients:
2 1/2 tablespoons red miso (or more to taste) |
1 large clove garlic, chopped |
1 teaspoon finely grated ginger |
1 1/2 tablespoons rice wine vinegar, divided |
1/2 pound firm tofu, cut into cubes |
1/4 pound snow peas, trimmed |
4 large radishes, thinly sliced |
4 scallions, thinly sliced |
1 cup pea shoots, sunflower sprouts or radish sprouts |
2 teaspoons toasted sesame oil |
Directions:
1. Blend miso with garlic, ginger, 1 cup cool water and 1 tablespoon vinegar in a food processor until smooth. Transfer miso broth to a bowl; stir in 2 cups cool water. Divide broth, tofu, snow peas, radishes and scallions among 4 bowls. Toss pea shoots with remaining 1/2 tablespoon vinegar and oil; garnish each bowl before serving.
2. Per serving: 123 calories , 5 grams fat (0 grams saturated), 11 grams carbohydrates, 2 grams fiber, 7 grams protein Nutritional analysis provided by Self
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