Miso soup with watercress and shiitakes

[Guest guest]

I was so cold I finally tried this hot soup for dinner last night.  It's very

good.

Gene

 

Miso soup with watercress and shiitakes

 

1 tablespoon olive oil

1 yellow onion, finely chopped

3 plum (Roma) tomatoes, peeled and seeded, then diced

1 tablespoon peeled and finely chopped fresh ginger

3 cloves garlic, minced

4 cups vegetable stock or broth

2 tablespoons white miso

1/4 pound firm tofu, drained and cut into 1/4-inch cubes

3 ounces fresh shiitake mushrooms, stemmed, brushed clean, and caps thinly

sliced

1 cup watercress leaves

1 green (spring) onion, including tender green top, thinly sliced

 

Directions

 

In a large saucepan, heat the olive oil over medium heat. Add the yellow onion

and saute until soft and translucent, about 4 minutes. Add the tomatoes, ginger

and garlic and saute until the tomatoes are softened, about 5 minutes. Add the

stock and bring to a boil. Reduce the heat to a simmer.

 

Whisk in the miso until dissolved. Add the tofu, mushrooms and watercress and

simmer until the tofu is heated through and the mushrooms and watercress are

softened, about 1 minute.

 

Ladle into warmed individual bowls and garnish with the green onion. Serve

immediately.

Nutritional Analysis

(per serving)

Calories 98 Monounsaturated fat 2 g

Protein 8 g Cholesterol 0 mg

Carbohydrate 7 g Sodium 495 mg

Total fat 4 g Fiber 1 g

Saturated fat <1 g

 

MY Source: Mayo Clinic (recipe and comments)