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Miso Vegetable Soup

http://www.eatingwell.com/recipes/miso_vegetable_soup.html

From EatingWell:  EatingWell Serves Two

Tofu, rice and plenty of vegetables transform miso soup from a light accompaniment into a dish that's substantial enough to leave you feeling satisfied.

2 servings, 2 1/2 cups each | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Bring 2 cups water and rice to a boil in a large saucepan over high heat. Cover, reduce heat to a gentle simmer and cook until the rice is just tender, 12 to 15 minutes.
  2. Add stir-fry vegetables to the pot, increase heat to high and bring to a boil. Cook until the vegetables are heated through, stirring occasionally, 2 to 3 minutes. Add tofu and cook until heated through, about 2 minutes. Remove from the heat.
  3. Combine miso and the remaining 3 tablespoons water in a small bowl and stir to dissolve. Add the miso mixture, scallions, vinegar and sugar to the soup and stir to combine.

Nutrition

Per serving : 210 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 0 mg Cholesterol; 27 g Carbohydrates; 18 g Protein; 4 g Fiber; 803 mg Sodium; 512 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 vegetable, 1 1/2 medium fat meat

Tips & Notes