Spinach Miso Soup 7 Ww Points |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a great vegetarian soup I found . Miso however can be hard to find, it took me a while. Ingredients:
1 3/4 cups white miso |
1 1/2 zucchini |
3 cups thinly sliced mushrooms |
1.5 (454 g) packages medium firm tofu |
1 (6 ounce) package fresh baby spinach |
1 1/2 cups bean sprouts |
1 1/2 green onions, chopped |
Directions:
1. In large saucepan, bring 5 cups (1.25 L) water to boil. Whisk miso with 1 cup (250 mL) water; add to boiling water.
2. Meanwhile, cut zucchini lengthwise in half; cut crosswise into 1/2-inch (1 cm) thick slices. Add to pan along with mushrooms; cover, reduce heat and simmer until vegetables are softened, about 5 minutes.
3. Meanwhile, drain tofu; cut into 1/2-inch (1 cm) cubes. Add to pan along with spinach; simmer until spinach wilts, about 1 minute. Serve soup garnished with bean sprouts and green onion.
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