Easy Miso Soup with Vegetables & Tofu
Yield
servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
|
|
| 2 | each |
scallions, spring or green onions
minced |
|
| 3 | large |
swiss chard
chopped |
*
|
| 2 | ears |
corn
kernels cut from cob |
*
|
| 115.6 | ml/g |
tofu
firm or soft, cut into 1/2 inch cubes |
|
| 3E+1 | ml |
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.
