Veggie Miso Soup

Ingredients:

• 4 cups water or low-sodium vegetable broth
• 2 tbsp white or yellow miso paste
• 1/2 cup firm tofu, cubed
• 1/2 cup mushrooms, sliced (shiitake or button)
• 1/4 cup carrots, thinly sliced
• 1/4 cup green onions, sliced
• 1 sheet plain nori (seaweed), cut into small strips

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a gentle simmer over medium heat.
2. Add mushrooms and carrots and cook for 3–5 minutes, until slightly tender.
3. Add tofu and seaweed, and simmer gently for another 2 minutes.
4. Reduce heat to low. In a small bowl, whisk the miso paste with a few tablespoons of the hot broth until smooth.
5. Stir the dissolved miso into the soup. Do not boil after adding miso.
6. Stir in green onions and any optional greens until just wilted.

Nutrition:

Servings per Recipe: 2
Serving Size: 1 bowl
Calories: 140; Total Fat: 5g; Saturated Fat: 1g; Trans Fat: 0g; Sodium: 580mg; Total Carbohydrate: 14g; Dietary Fiber: 3g; Sugars: 4g; Protein: 10g