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Miso Soup with Dried Tofu and Vegetables

Serves 4 | Prep Time 10 minutes | Cook Time 20 minutes


4 cups water

4 pieces Eden Dried Tofu, soaked 10 min. in hot water to cover

1 1/2 tsp Eden Wakame Flakes

1 cup carrots, julienned

1/4 cup organic sweet corn, fresh or frozen

1/2 cup snow peas, remove stems
or snap peas

1/4 cup Eden Sliced Shiitake Mushrooms

2 1/2 Tbsp Eden Shiro Miso, dissolved in 3 T. water or hot soup broth
or any Eden Miso

2 Tbsp scallions, thinly sliced


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.

Nutritional Information

Per serving: 73 calories, 3g fat (24% calories from fat), 9g protein, 14g carbohydrate, 8g fiber, 0mg cholesterol, 347mg sodium