Here's a Japanese soup that is home-kitchen friendly. Look for miso (a prepared soybean and rice or barley paste) and nori (paper-thin sheets of seaweed used for sushi) at Asian or health food stores. Because miso settles, have guests stir their soup before eating.
- Portion size 2 servings
Ingredients
Method
In large saucepan or Dutch oven, bring vegetable stock and water to boil. Dissolve miso in 1/4 cup (50 mL) water; whisk miso mixture into pot.
Stir in cubed tofu and sliced mushrooms; reduce heat to medium-low and simmer for 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue with recipe.)
If using nori, cut sheet into 3- x 1/4-inch (8 cm x 5 mm) strips with scissors; add to stock mixture in pot.
Add sliced carrots and broccoli florets; cook for about 5 minutes or until broccoli is tender-crisp.
Nutritional facts <b>Per serving:</b> about
- Sodium 1128 mg
- Protein 8 g
- Calories 105.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
%RDI
- Iron 12.0
- Folate 14.0
- Calcium 9.0
- Vitamin A 48.0
- Vitamin C 23.0
