Miso and Asian Vegetable SoupSubmitted by: BTVMADS
IntroductionMiso soup is always a fantastic low-calorie start for any meal. It's even better when loaded with nutrient-rich vegetables and tofu! Miso soup is always a fantastic low-calorie start for any meal. It's even better when loaded with nutrient-rich vegetables and tofu!
4 qts low-sodium vegetable broth
1 tbs. miso paste
2 cups shredded napa cabbage
1 cup sliced shiitake mushrooms (fresh, not dried)
.5 cup chopped kale
.5 cup thinly sliced carrot
.25 cup chopped scallions
4 ounces extra firm tofu, cut into small cubes (optional; adds 40 cal. per serving)
Add the mushrooms, kale and carrots to the simmering broth. Cook for three minutes before adding the remaining ingredients. Simmer for five minutes.
Serve with brown rice sushi, Asian-style salmon, or sesame noodles for a fresh, light, Asian feast!
**For a lower-sodium version, make this recipe with just 2-3 cups of broth and replace the rest of the broth with water. With the added miso, you won't notice the difference.
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.