Ingredients
- 1 tsp Canola Oil
- 4 Green Onions, thinly sliced
- 2 tsp Minced Fresh Ginger
- pinch Hot Pepper Flakes
- 3 cups Chopped Chineese Greens, such as bok choy or gai lan
- 1 1/2 cups Mushrooms, thinly sliced
- 5 cups Vegetable Broth
- 1 tsb Miso Paste
- 1 cup Diced Firm Tofu
- 2 tbsp Soduim Reduced Soy Sauce
- Asian Hot Chili Sauce (optional)
Instructions
- In a soup pot, heat oil over medium heat. Cook onions, ginger and hot pepper flakes for 1 minute to soften. Stir in greens and mushrooms. Pour in vegetable broth and miso; bring to a boil. Reduce heat and simmer for 5 minutes or until vegetables are tender crisp. Add tofu, soy sauce and chili sauce if using; cook for 5 minutes before serving.
- Makes 4 to 6 servings.
Nutrition Facts
Chinese Greens and Mushroom Soup
Amount per Serving
Calories
80
% Daily Value*
Fat
3
g
5
%
Sodium
1110
mg
48
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
6
g
12
%
Vitamin A
4000
IU
80
%
Vitamin C
49.5
mg
60
%
Calcium
150
mg
15
%
Iron
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes
Recipe developed by Emily Richards
