Miso Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Miso Vegetable Soup calories by ingredient


Introduction

-Use 8oz of firm tofu, drained and cubed
-Use any white miso paste, 3 tablespoons
-Either thinly slice zucchini or make zucchini noodles -Use 8oz of firm tofu, drained and cubed
-Use any white miso paste, 3 tablespoons
-Either thinly slice zucchini or make zucchini noodles
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

Tips

I used about 1 zucchini for a bowl of soup. I don't like to add the zucchini until ready to eat, so it doesn't get too soggy, but you can cook it if you like it more soft.


Directions

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.