Miso Soup

Name: Miso Soup Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 12
Ingredients: 2 Tbsp. Olive Oil; 4 or 5 drops Sesame Oil; 1/2 Cup Onion (White or Yellow) chopped; 1 Bunch Shallots chopped; 1 14-16 oz. Firm Tofu Diced into 1/4 cubes; 2 Cups Baby Bok Choy chopped; 1/2 Cup Miso (Red or White or Both); 12 Cups (3 Quarts) Water

Number of Servings: 12

Ingredients

2 Tbsp. Olive Oil4 or 5 drops Sesame Oil1/2 Cup Onion (White or Yellow), chopped1 Bunch Shallots, chopped1 14-16 oz. Firm Tofu, Diced into 1/4 "cubes2 Cups Baby Bok Choy, chopped1/2 Cup Miso (Red or White or Both)12 Cups (3 Quarts) Water

Directions

Saute the onions in the olive oil on medium until they are translucent. Add the bok choy (you could substitute spinach) and allow it to wilt for about a minute. Add the tofu and the water and turn the heat up until it just starts to boil, then turn the heat down low and let it cool a few minutes. Add the miso and the sesame oil. Salt and Pepper to taste.

Number of Servings: 12

Recipe submitted by SparkPeople user JANEBURNHAM.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving