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Miso Soup - Hacho Vegetable

Serves 4 | Prep Time 5 minutes | Cook Time 15 minutes

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Ingredients

4 cups water

1/4 cup Eden Maitake Mushrooms

1/4 cup Eden Sliced Shiitake Mushrooms

1/2 cup julienne carrots

1 tsp Eden Wakame Flakes

1/2 cup organic tofu, cubed

1/2 cup Chinese cabbage, chopped

1/2 cup bok choy or baby spinach

2 Tbsp Eden Organic Hacho Miso, puréed with 2 Tbsp water

1/4 cup scallions, thinly sliced

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Directions

Place water, maitake and shiitake in a medium saucepan, cover and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Reduce the heat to low and add the carrots and wakame flakes. Simmer 3 to 4 minutes. Add the tofu Chinese cabbage, bok choy and puréed miso. Simmer without boiling for 2 to 3 minutes. Ladle into serving bowls and garnish with scallions.

Nutritional Info

Per serving: 101 Calories, 4g Fat (32% calories from fat), 12g Protein, 10g Carbohydrate, 5g Fiber, 0mg Cholesterol, 345mg Sodium

Related Recipes

Eastern, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, No Sweetener Added, Sea Vegetables, Soup, Chili & Stews, Vegan, Wheat-Free



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