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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 57.5
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 181.7 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 1.8 g

View full nutritional breakdown of Miso and Asian Vegetable Soup calories by ingredient
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Miso and Asian Vegetable Soup

Submitted by: BTVMADS

Introduction

Miso 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!
Number of Servings: 4

Ingredients

    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)

Directions

Heat 1 cup of broth in a small soup pot and whisk in the miso. When the two are thoroughly mixed, add the rest of the broth. ** Bring to a simmer.

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!

Serves 4


**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.






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