Miso- Vegetable Soup

Miso-Vegetable Soup

Rich in nutrients and taste, Miso-Vegetable Soup is a good choice for lunch or a light supper.

All You JANUARY 2013

• Yield: Serves: 4
• Cook time:10 Minutes
• Prep time:15 Minutes
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Ingredients

• 5 cups low-sodium vegetable or chicken broth
• 1/4 cup shiro or golden miso
• 1/2 cup shredded carrots (about 1 medium)
• 1/2 cup thinly sliced mushrooms
• 1/2 cup corn, defrosted if frozen

• 1/2 cup snow peas, trimmed, cut into 1-inch pieces
• 1 1/2 packed cups baby spinach
• 1/2 cup sliced scallions (about 3)
• 4 ounces firm tofu, cut into 1/2-inch dice

Preparation

1. In a large pot, bring broth to a simmer over medium heat. Remove 1/2 cup to a small bowl and whisk in miso until dissolved.

2. Add carrots, mushrooms and corn to pot and cook, stirring occasionally, for 3 minutes. Add snow peas, spinach and scallions; cook for 1 minute. Stir in miso mixture. Simmer for 5 minutes, lowering heat if necessary to prevent boiling. Stir in tofu and cook until heated through, about 1 minute. Ladle into bowls and serve.