Miso Soup with Vegetables
|Vegetable broth/Water||5 Cup (80 tbs)|
|Dried shiitake mushrooms||1 Ounce|
|Firm tofu||1⁄2 Pound, torn or cut into 1-inch cubes|
|Nori sheet||1 , cut into 1-inch squares|
|Peeled grated ginger||3 Teaspoon (Fresh Ones)|
|Broccoli florets||2 Cup (32 tbs)|
|Julienned carrots/Grated carrots||1 Cup (16 tbs)|
|Miso||4 Tablespoon (White / Red)|
Pour the broth into a large soup pot and bring to a boil. Remove from the heat, add the mushrooms, cover, and let stand for 20 minutes, or until the mushrooms have softened. Remove the mushrooms from the broth with a slotted spoon. Cut off and discard the mushroom stems. Thinly slice the caps and set aside.
Add the tofu, nori, and ginger to the broth. Bring to a simmer and cook for 3 minutes. Add the mushrooms, broccoli, and carrots. Cover and simmer for 1 minute, just until the broccoli turns bright green.
Transfer 1 cup of the broth to a measuring cup and stir in the miso with a fork until it is completely dissolved. Pour the dissolved miso into the soup and stir until it is well incorporated. Serve immediately.
Stored in a covered container in the refrigerator, leftover Miso Soup with Shiitake Mushrooms will keep for up to 3 days.
Serving size: Complete recipe
Calories 604 Calories from Fat 132
% Daily Value*
Total Fat 16 g23.9%
Saturated Fat 2.4 g12.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4786.5 mg199.4%
Total Carbohydrates 85 g28.4%
Dietary Fiber 19.1 g76.5%
Sugars 11.3 g
Protein 43 g85.5%
Vitamin A 691.5% Vitamin C 565.6%
Calcium 68.3% Iron 46.9%
*Based on a 2000 Calorie diet