Simple Miso Soup with Vegetables
From Veggies to Miso Soup in under 10 minutes. Nutritious Homemade Soup that is delicious and easy to prepare.....with simple ingredients.
Servings: 4 servings
Calories: 154kcal
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon minced fresh ginger
- 1 Tablespoon minced fresh garlic
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 6 cups water
- ½ cup snow peas trimmed
- 1 red pepper thinly sliced
- ½ head or one small bok choy, sliced thin
- ½ cup shredded carrots
- ¼ cup organic white miso paste
- 6 oz. organic firm tofu cut into small dice
- 1 jalapeno sliced into rounds
- 3 scallions thinly sliced
Instructions
- Heat olive oil in saucepan over medium heat. Stir in ginger and garlic and saute until fragrant about 1 minute. Toss in broccoli and cauliflower to coat and cook for about 2 minutes.
- Pour in water and bring to a low boil. Stir in snow peas next. Wait 1 minute and then add red peppers and carrots.
- Ladle out 1 cup of the liquid and whisk in the miso until incorporated well and then add the miso slurry back into the pot along with the bok choy and the tofu cubes.
- Turn off the heat and serve immediately. Pass around the jalapenos and scallions for garnish.
Notes
Use veggies that YOU like. Other ideas: mushrooms (shitake or baby bellas), bean sprouts, bell peppers, kale, onions, brussels sprouts, asparagus, cabbage.....you can even use a frozen veggie medley.
Nutrition
Serving: 1g | Calories: 154kcal | Carbohydrates: 16g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 698mg | Fiber: 5g | Sugar: 6g