Don't miss another issue…      Subscribe

Easy Miso Soup with Vegetables and Tofu

 

34

Yield

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

4 cups water
2 each scallions, spring or green onions
minced
3 large swiss chard
chopped
*
2 ears corn
kernels cut from cob
*
4 ounces tofu
firm or soft, cut into 1/2 inch cubes
2 tablespoons miso paste

Directions

Heat water to a boil.

Add vegetables and tofu.

Cook 5 minutes.

Remove ¼ cup water and dissolve the miso in it.

Add miso water to soup, lower heat and cook, stirring for 1 or 2 minutes longer.

Stir before serving, since good-quality misos tend to separate slightly.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Debbie McNally

141 calories for all the ingredients.

almost 8 years ago

Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 4140% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 333mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 2%
Calcium 12% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Smoky Spice Crusted Tofu

Soy and Breast Cancer: Food that Heals

A study recently published in the Canadian Medical Association Journal found that eating soy products could decrease the recurrence of breast cancer.

Rachael Ray's New Cooking Channel Show Helps Busy People Get Dinner on the Table

Rachael Ray's New Cooking Channel Show Helps Busy People Get Dinner on the Table

Rachael Ray’s latest show, Rachael Ray’s Week in a Day, puts her time-saving idea of “one day of cooking, five days of eating” into practice.

More breaking news

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed