©2014 Eden Foods, Inc.
Miso Soup with Dried Tofu and Vegetables
Serves 4 |
Prep Time 10 minutes |
Cook Time 20 minutes
Squeeze out water from dried tofu and discard soaking water. Rinse slices under cold water and squeeze again. Slice the tofu into thin strips. Place the tofu, shiitake and water in a medium soup pot. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 15 minutes. Add wakame, carrots and sweet corn. Cover and simmer 2 to 3 minutes. Reduce the flame to low, add the pureed miso and snow peas. Simmer, without boiling, uncovered for 1 to 2 minutes. Serve and garnish with scallions.
3g fat (24% calories from fat),
Eastern, Gluten-Free, Good/High Fiber, Good/High Protein, Japanese Food, Low Fat, Macrobiotic, No Sweetener Added, Sea Vegetables, Soup, Chili & Stews, Vegan, Wheat-Free