Miso Soup with Veggies and Tofu Recipe

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Ingredients:

Serving

4 cups water
2 green onions, minced
3 large green chard leaves, chopped (2 cups)
2 ears corn , kernels cut from cob (2 cups)
4 oz soft tofu
2 tbsp soy miso

Directions:

Boil water.
Add veggies and tofu.
Cook 5 minutes.
Remove 1/4 cup water and dissolve the miso in it.
Add miso water to soup, lower heat, and cook; stirring for 1 or 2 minutes longer.
Stir before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	103.61 Kcal (434 kJ)
Calories from fat	21.64 Kcal
		% Daily Value*
Total Fat	2.4g	4%
Sodium	446.66mg	19%
Potassium	325.66mg	7%
Total Carbs	17.78g	6%
Sugars	3.79g	15%
Dietary Fiber	4.07g	16%
Protein	6g	12%
Vitamin C	12.6mg	21%
Iron	1.5mg	8%
Calcium	84.4mg	8%

Amount Per 100 g
Calories	21.3 Kcal (89 kJ)
Calories from fat	4.45 Kcal
		% Daily Value*
Total Fat	0.49g	4%
Sodium	91.84mg	19%
Potassium	66.96mg	7%
Total Carbs	3.66g	6%
Sugars	0.78g	15%
Dietary Fiber	0.84g	16%
Protein	1.23g	12%
Vitamin C	2.6mg	21%
Iron	0.3mg	8%
Calcium	17.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.5

Points
3

PointsPlus

Good Points

low calorie,
fat free,
saturated fat free,
low sodium,
cholesterol free

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