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
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Recipe Summary
Nutrition Profile:
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; carbohydrates 26.1g; dietary fiber 3.6g; sugars 6.2g; fat 4.4g; saturated fat 0.7g; vitamin a iu 3664.5IU; vitamin c 20.8mg; folate 47.4mcg; calcium 104.7mg; iron 3.5mg; magnesium 64mg; potassium 514.5mg; sodium 773.5mg; thiamin 0.2mg.
