Yield: 2
Miso Soup
This warming soup with mushrooms and tofu is perfect for main meal or side dish on a cold day.
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- 1 cup whole wheat noodles
- 4 oz firm tofu, chopped into bite size pieces
- 1/4 red onion
- 1 cup mushrooms, sliced
- 1 tbsp tamari
- 1 clove garlic, minced
- 3 cups low sodium vegetable broth
- 2 tbsp miso paste
- 1 cup baby spinach
- 1 dash sriracha, optional
- 1 spring green onions, sliced
Instructions
- Cook the noodles according to the package
- While the noodles are cooking slice the mushrooms, chop the onions, and mince the garlic prepare the veg stock.
- To a medium pan, add the soy sauce and start to saute the tofu, mushrooms, garlic, and onion over a low-medium heat
- In a separate bowl, mix together the miso paste with some hot water/veg broth until it's fully dissolved.
- Once the mushrooms have released their juices, add the miso paste and the rest veg broth to the pan and stir well to combine everything.
- Add the noodles & spinach and stir it all together and set it all gently bubbling while the noodles heat through
- Divide into two bowls, top with a few squirts of sriracha and the onions and enjoy!
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 342Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gSodium: 660mgCarbohydrates: 53gFiber: 5gSugar: 8gProtein: 22g
