Vegetable Miso Soup

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* Exported from MasterCook *

 

Vegetable Miso Soup

 

Recipe By :Test Kitchen

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups vegetable stock

6 cups water

1/2 cup medium soybean miso

1 package (l2oz) extra-firm tofu -- cut in 1/4-inch

cubes

2 cups sliced mushrooms

1 sheet nori (optional)

2 carrots -- sliced

3 cups broccoli florets

 

In large saucepan or Dutch oven, bring vegetable stock and water to

boil. Dissolve miso in 1/4 cup 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 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. Makes eight 1 1/2-cup) servings or 12

cups.

 

PER SERVING: about 105 cal, 8 g pro, 4 g total fat (1 g sat. fat), 11 g

carb, 3 g fibre, 0 mg chol, 1,128 mg sodium. % RDI: 9% calcium, 12%

iron, 48% vit A, 23% vit C, 14% folate.

 

Source:

" Canadian Living Magazine, Nov'99 "

Yield:

" 12 cups "

 

 

 

 

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Per serving: 142 Calories (kcal); 3g Total Fat; (18% calories from fat); 6g

Protein; 24g Carbohydrate; 2mg Cholesterol; 1239mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0