Miso-Vegetable Soup

Name: Miso-Vegetable Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 15
Cuisine: Global
Ingredients: 355 milliliters 1/2 packed cups baby spinach; 118 milliliters shredded carrots (about 1 medium); 118 milliliters corn, defrosted if frozen; 1 liters low-sodium vegetable or chicken broth; 59 milliliters shiro or golden miso; 118 milliliters thinly sliced mushrooms; 118 milliliters sliced scallions (about 3); 118 milliliters snow peas, trimmed, cut into 1-inch pieces; 113 grams firm tofu, cut into 1/2-inch dice

Miso-Vegetable Soup is a gluten free, dairy free, and vegetarian soup. One portion of this dish contains around 3g of protein, 1g of fat, and a total of 37 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 15. Autumn will be even more special with this recipe. A mixture of baby spinach, carrots, corn, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

In a large pot, bring broth to a simmer over medium heat.

Ingredients you will need

Broth

Equipment you will use

Pot

Remove 1/2 cup to a small bowl and whisk in miso until dissolved.

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Miso

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Whisk

Bowl

Add carrots, mushrooms and corn to pot and cook, stirring occasionally, for 3 minutes.

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Mushrooms

Carrot

Corn

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Pot

Add snow peas, spinach and scallions; cook for 1 minute. Stir in miso mixture. Simmer for 5minutes, lowering heat if necessary to prevent boiling. Stir in tofu and cook until heated through, about 1 minute. Ladle into bowls and serve.

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Green Onions