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Eggplant Miso Soup

Submitted by stephwec

YIELD

1 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

2

TABLESPOONS MISO PASTE

2

X SCALLIONS, SPRING OR GREEN ONIONS
chopped *

1

QUART WATER
hot *

½

CUP TOFU
cubed

1

X CARROTS
chopped *

1

CUP EGGPLANT
julienned *

Directions

In boiling water add miso.

Mash to dissolve.

Add carrots, scallions, tofu and eggplant.

Cook until veggies are tender.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 97g (3.4 oz)

Amount per Serving

Calories 159 43% of calories from fat

% Daily Value *

Total Fat 8g 12%

Saturated Fat 1g 6%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1290mg 54%

Total Carbohydrate 4g 4%

Dietary Fiber 3g 13%

Sugars g

Protein 28g

Vitamin A 3% • Vitamin C 0%

Calcium 45% • Iron 14%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber