Vegetable Miso Soup

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.

• Ready In: 25 mins
• 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

1. 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.
2. 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.