Vegetable Miso Soup
Vegetable Miso Soup
From The Canadian Living Test Kitchen
6 cups (1.5 L) Vegetable stock
6 cups (1.5 L) Water
1/2 cup (125 mL) Medium soybean miso
1 Pkg (12 oz/375 g) extra-firm tofu, cut in 1/4-inch (5 mm) cubes
2 cups (500 mL) Sliced mushrooms
1 Sheet nori (optional)
2 Carrots, sliced
3 cups (750 mL) Broccoli florets
In large saucepan or Dutch oven, bring vegetable stock and water to boil. Dissolve miso in 1/4 cup (50 mL) water; whisk miso mixture into pot.
Stir in cubed tofu and sliced mushrooms; reduce heat to medium-low and simmer for 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue with recipe.)
If using nori, cut sheet into 3- x 1/4-inch (8 cm x 5 mm) strips with scissors; add to stock mixture in pot.
Add sliced carrots and broccoli florets; cook for about 5 minutes or until broccoli is tender-crisp.
Nutritional Info:
Per serving: about 105 cal, 8 g pro, 4 g total fat (1 g sat. fat), 11 g carb, 3 g fibre, 0 mg chol, 1,128 mg sodium. % RDI: 9% calcium, 12% iron, 48% vit A, 23% vit C, 14% folate.
