Miso Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 T. red miso1 box Mori-nu firm silken tofu, diced into 1/2" cubes.1 cup sliced water chestnuts2 cups kale, chopped3 medium carrots, sliced1/4 medium onion, diced2 cloves garlic, minced6 oz. soba noodles 1 cup shiitake mushrooms (frozen)4 pieces of kombu2 T. soy sauce1 t. ground ginger1 T. Better than Bouillon No Beef Base (or another vegetarian bouillon)1/4 cup lemon juice1/2 c. cilantro, chopped1/2 c. green onions, sliced
Saute the onions and garlic with a little no-stick spray in a large stock pot until translucent. Add miso, kale, carrots, water chestnuts, mushrooms (I used frozen, but if yours are fresh, I'd add them later with the soba), soy sauce, ginger, and bouillon. Bring to a boil and simmer until the carrots are almost done. Add the soba and return to a boil. Simmer until the soba is done, then remove from heat. Add the tofu (carefully!), lemon juice, cilantro, and scallions. Let sit for 2-3 minutes, then stir and serve. Makes 4 large (3 cup) servings.
Number of Servings: 4
Recipe submitted by SparkPeople user DRTOFU.
Number of Servings: 4
Recipe submitted by SparkPeople user DRTOFU.
Nutritional Info Amount Per Serving
- Calories: 274.4
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,153.8 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 4.9 g
- Protein: 14.1 g
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