Miso Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 cup Imagine Organic Vegetable Broth 1 cup Tofu, firm 3 cup, pieces or slices Mushrooms, fresh 4 serving Green Onion (fresh-1 stalk) 1 cup, strips or slices Carrots, raw 2 cup (8 fl oz) Water, tap 9 tsp Westbrae Natural White Miso 1 serving Dried/Roasted Seaweed Sushi Nori (1 serving = 1 sheet) (by QUEENYEESH) 1 cup, sliced Zucchini
Bring vegetable broth and water to a simmer. Add mushrooms, green onion, carrots, and tofu and allow to simmer for about 10 minutes, or until carrots are tender. Remove 1/2 cup of broth to a bowl. Mix in miso paste. Add this back into the pot and allow to simmer for a few more minutes. Place zucchini in bottom of a soup bowl and pour veggies & broth over. Enjoy.
Serving Size: makes 2 quarts soup
Number of Servings: 1
Recipe submitted by SparkPeople user KIMBNAZ.
Serving Size: makes 2 quarts soup
Number of Servings: 1
Recipe submitted by SparkPeople user KIMBNAZ.
Nutritional Info Amount Per Serving
- Calories: 533.0
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 3,639.8 mg
- Total Carbs: 72.7 g
- Dietary Fiber: 17.1 g
- Protein: 34.5 g
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