Spinach Miso Soup 7 Ww Points

This is a great vegetarian soup I found at canandianliving.com. Miso however can be hard to find, it took me a while. I find mine at a natural-food store however the website says you can find it at Japanese stores or even some supermarkets.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1 3⁄4 cups white miso
• 1 1⁄2 zucchini
• 3  cups  thinly sliced mushrooms
• 1.5 (454 g) packages medium firm tofu
• 1 (6 ounce) package  fresh  Baby Spinach
• 1 1⁄2 cups bean sprouts
• 1 1⁄2 green onions, chopped

Directions

1. In large saucepan, bring 5 cups (1.25 L) water to boil. Whisk miso with 1 cup (250 mL) water; add to boiling water.
2. Meanwhile, cut zucchini lengthwise in half; cut crosswise into 1/2-inch (1 cm) thick slices. Add to pan along with mushrooms; cover, reduce heat and simmer until vegetables are softened, about 5 minutes.
3. Meanwhile, drain tofu; cut into 1/2-inch (1 cm) cubes. Add to pan along with spinach; simmer until spinach wilts, about 1 minute. Serve soup garnished with bean sprouts and green onion.