Vegetable Miso Soup

This soup is my take on traditional miso soup. It is a warm and satisfying dish that is good for you. Miso is known to have many health benefits, such as boosting the good bacteria in your gut. It is good as a starter to a meal, for breakfast, or even as a snack. A more traditional version can be made without the vegetables - which is a simple dish of tofu, seaweed, miso and scallions. Either way it is warming and a great dish to incorporate this winter.

Vegetable Miso Soup

Ingredients:

4 cups water
1 tbsp dried wakame (seaweed)

1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup cabbage, chopped

1/4-1/2 block of tofu, diced
2 tsp vegetable bouillon
2 tbsp miso
1 tsp Sriracha (optional)

1-2 scallions, chopped

Directions:

Heat the water to a low boil in a medium sized sauce pan. Add the wakame (this stuff really really expands, so I crumble it before adding it to the water). As the wakame begins to soften, chop your vegetables and add those to the water as well. Let the vegetables simmer for about 10 minutes (depending on how big you diced them and how tender you like them). Check the vegetables and when they are softened up to your liking lower the heat to warm, add the bouillon, tofu, miso, and Sriracha. Let that heat through and then top it with diced scallions.

Serves 4. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 336 g

Amount Per Serving

Calories  67 Calories from Fat  24

% Daily Value*

Total Fat  2.6g 4%

Saturated Fat  0.5g 3%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  365mg 15%

Potassium  219mg 6%

Total Carbohydrates  5.9g 2%

Dietary Fiber  2.0g 8%

Sugars  2.1g

Protein  5.7g

Vitamin A 50% • Vitamin C 11% Calcium 13% • Iron 7%

Nutrition Grade A

* Based on a 2000 calorie diet