Vegetable Miso Soup

Name: Vegetable Miso Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 1/2 tablespoon toasted sesame oil; 2 slices gingerroot, peeled and chopped fine; 2 garlic cloves, peeled and chopped fine; 1 medium onion, sliced in 1/2-inch thick diagonols; 2 medium carrots, sliced in 1/2 inch thick diagonols; 3 cups vegetable stock; 1 cup chopped swiss chard, can also use cabbage or 1 cup spinach; 1 cup broccoli floret; 6 ounces tofu, cut into 1-inch cubes (can also used baked tofu); 1 tablespoon miso; fresh ground pepper

Submitted by ceilmary

"This is from the NutriSystem Nourish book. It has 271 calories, 21 grams of protein, 22 grams carbohydrates, 12 grams of fat. It has a low glycemic index."

Download

Ready In:: 25mins
Ingredients:: 11
Serves:: 2

ingredients

¹⁄₂ tablespoon toasted sesame oil
2 slices gingerroot, peeled and chopped fine
2 garlic cloves, peeled and chopped fine
1 medium onion, sliced in 1/2-inch thick diagonols
2 medium carrots, sliced in 1/2 inch thick diagonols
3 cups vegetable stock
1 cup chopped swiss chard, can also use cabbage or 1 cup spinach
1 cup broccoli floret
6 ounces tofu, cut into 1-inch cubes (can also used baked tofu)
1 tablespoon miso
fresh ground pepper

directions

In a 2 qt soup pot, cook oil, ginger, garlic, onion, and carrots together for about 5 minutes. Add the soup stock and cook for 5 minutes on low heat. Add the Swiss chard (or other greens), broccoli, and tofu. Simmer 5 minutes on low.
Remove 1/2 cup of the stock and mix it with the miso in a measuring cup. Stir until lumps dissolve. Return the miso mixture to the soup. Season with pepper; cook 1 more minute.