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 health food and organic sections of grocery stores.
3cupsChopped Chinese Greenssuch as bok choy or gai lan
1 1/2cupsMushroomsthinly sliced
5cupsVegetable Broth, Low Sodium
1tspMiso Paste
1cupDiced Firm Tofu
1tbspSodium 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.