Asian Greens and Mushroom Soup
This take on miso soup is chock full of veggies and will hit the spot on a cold night. Simple enough to get the family to help chop the vegetables and enjoy the benefits when it’s all done. Darker miso will offer up a darker coloured broth. Look for it in the health food and organic sections of grocery stores.
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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 Asian Greens such as Bok choy, Chinese broccoli, or Nappa cabbage
- 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.
Estimated Cost Per Serving:
$1.59
Nutrition Facts
Asian 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