Miso Vegetable Soup
Ingredients
- 3 (14 ounce) cans chicken broth ⓘ
- 1/2 cup thinly sliced mushroom ⓘ
- 1/4 cup shredded carrot ⓘ
- 1 teaspoon minced fresh ginger ⓘ
- 2 garlic cloves, minced ⓘ
- 4 ounces tofu, cut into small cubes ⓘ
- 1/2 cup finely chopped spinach ⓘ
- 1 tablespoon miso, dissolved in 1/4 cup water ⓘ
- 2 tablespoons sliced scallions ⓘ
Instructions
- Bring the chicken broth, mushrooms, carrots, ginger, and garlic almost to a boil over medium heat.
- Reduce the heat to low and simmer for 5 minutes, or until the vegetables are tender.
- Add the tofu, spinach, and miso mixture; heat for 2 minutes, or until the spinach is wilted (DO NOT BOIL).
- Sprinkle with scallions, and serve.
Nutrition & Diet Analysis (per serving)
327
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).