Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 4 servings

Ingredients

  • 1 tsp Canola Oil
  • 4 Green Onions thinly sliced
  • 2 tsp Minced Fresh Ginger
  • pinch Hot Pepper Flakes
  • 3 cups Chopped Chinese Greens such as bok choy or gai lan
  • 1 1/2 cups Mushrooms thinly sliced
  • 5 cups Vegetable Broth, Low Sodium
  • 1 tsp Miso Paste
  • 1 cup Diced Firm Tofu
  • 1 tbsp Sodium 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
Calories
90
% Daily Value*
Fat
 
5.5
g
8
%
Carbohydrates
 
7
g
2
%
Fibre
 
1
g
4
%
Sugars
 
4
g
4
%
Protein
 
6
g
12
%
Sodium
 
320
mg
14
%
Potassium
 
192
mg
5
%
Calcium
 
138
mg
14
%
Iron
 
1
mg
6
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards

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