Spinach and Mushroom Miso Soup
- Number of Servings: 4
Ingredients
5 cups of water1 packet of mushrooms1 onion1 inch of ginger, grated1/4 cup of miso6 oz Tofu, cubed2 cups of spinach 170 grams of noodles1/4 cup of pumpkin seeds
In a large saucepan, combine the water, mushroom stems, onions, and ginger. Bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes.
Strain the broth with a fine sieve into a large bowl and discard the solids. Transfer 1 cup of the broth to a small and stir in the miso until well blended. Return the remaining broth to the saucepan.
Add the noodles and mushrooms and simmer over medium high heat until the noodles are cooked. Add the tofu and spinach and cook until heated through. Turn off the heat and whisk in the miso until well blended. Ladle into bowls and top with pumpkin seeds. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Strain the broth with a fine sieve into a large bowl and discard the solids. Transfer 1 cup of the broth to a small and stir in the miso until well blended. Return the remaining broth to the saucepan.
Add the noodles and mushrooms and simmer over medium high heat until the noodles are cooked. Add the tofu and spinach and cook until heated through. Turn off the heat and whisk in the miso until well blended. Ladle into bowls and top with pumpkin seeds. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 283.8
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 953.0 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 3.3 g
- Protein: 17.4 g
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