Miso Vegetable Soup
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.
Source: EatingWell Soups Special Issue April 2016
Gallery
Recipe Summary
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Notes: Stir-fry vegetables: Frozen bagged mixes of cut vegetables are appropriate for a stir fry. We prefer Seapoint Farms brand stir-fry mixes because they include the best variety of vegetables (often including shelled edamame) and they taste delicious. They are available in large supermarkets and natural foods stores.
The color of miso (fermented soybean paste) depends on how long it's aged. In general, the lighter the color, the milder the flavor. It will keep, in the refrigerator, for more than a year.
Nutrition Facts
Per Serving:
208 calories; protein 17.8g 36% DV; carbohydrates 26.1g 8% DV; exchange other carbs 1.5; dietary fiber 3.6g 15% DV; sugars 6.2g; fat 4.4g 7% DV; saturated fat 0.7g 4% DV; cholesterolmg; vitamin a iu 3664.5IU 73% DV; vitamin c 20.8mg 35% DV; folate 47.4mcg 12% DV; calcium 104.7mg 11% DV; iron 3.5mg 19% DV; magnesium 64mg 23% DV; potassium 514.5mg 14% DV; sodium 773.5mg 31% DV; thiamin 0.2mg 22% DV.
