Miso Soup I

Cinco de Mayo - Soup, Stew and Chili

I am a big fan of miso soup, and this one is fairly straight forward with ingredients that are easy to find. Plus, it tastes great. If you prefer, you can replace the spinach with bok choy.

Brief

Prep 5 mins

Cook: 5 mins

Total: 10 mins

Servings: 3

Yield: 3 to 4 servings

Miso Soup I

Ingredients

2 ¼ cups water

2 ounces firm tofu

cut into 1/4 inch cubes

1 tablespoon light miso paste

2 teaspoons barley miso paste

½ cup fresh spinach

washed and chopped

1 green onion

thinly sliced

Ultimate Frozen Strawberry Margarita

Soup, Stew and Chili

Directions

Step 1

In a medium saucepan bring the water to a boil. Ladle out about 1/2 cup of the boiling water and reserve. Add tofu. Reduce the heat to medium cover and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes or until the greens are tender. Remove soup from heat.

Step 2

Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls and garnish with scallion. Serve immediately.

Nutritional Information

Miso Soup I

Servings Per Recipe:3

Calories: 48.9

% Daily Value *

Protein: 4.1g 8%

Carbohydrates: 4.3g 1%

Dietary Fiber: 0.9g 4%

Sugars: 1.4g

Fat: 2.1g 3%

Saturated Fat: 0.3g 1%

Vitamin A Iu: 553.5IU 11%

Niacin Equivalents: 1.1mg 8%

Vitamin C: 2.4mg 4%

Folate: 19.1mcg 5%

Calcium: 140.1mg 14%

Iron: 0.8mg 5%

Magnesium: 17.8mg 6%

Potassium: 94.7mg 3%

Sodium: 307.6mg 12%

Calories From Fat: 18.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.