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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Rich in nutrients and taste, Miso-Vegetable Soup is a good choice for lunch or a light supper. Ingredients:
5 cups low-sodium vegetable or chicken broth |
1/4 cup shiro or golden miso |
1/2 cup shredded carrots (about 1 medium) |
1/2 cup thinly sliced mushrooms |
1/2 cup corn, defrosted if frozen |
1/2 cup snow peas, trimmed, cut into 1-inch pieces |
1 1/2 packed cups baby spinach |
1/2 cup sliced scallions (about 3) |
4 ounces firm tofu, cut into 1/2-inch dice |
Directions:
1. In a large pot, bring broth to a simmer over medium heat. Remove 1/2 cup to a small bowl and whisk in miso until dissolved.
2. Add carrots, mushrooms and corn to pot and cook, stirring occasionally, for 3 minutes. Add snow peas, spinach and scallions; cook for 1 minute. Stir in miso mixture. Simmer for 5 minutes, lowering heat if necessary to prevent boiling. Stir in tofu and cook until heated through, about 1 minute. Ladle into bowls and serve.
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