Miso Soup with Broccoli, Carrot, and Shiitake
Prep Time
20 minutes, plus 10 minutes cook time
Number of Servings
Serves 4
Ingredients
  • 8 EDEN Whole Shiitake Mushrooms or 1 package EDEN Sliced Shiitake Mushrooms
  • 5 cups water, including reserved shiitake soaking water
  • 1 tsp EDEN Wakame Flakes
  • [q:1/4] cup onions, thin sliced
  • 1 cup carrots, quartered, thin sliced
  • 1 cup broccoli, florets
  • 1 cup organic tofu, cut into small cubes
  • [q:1 1/2] Tbsp EDEN Genmai Miso
  • [q:1 1/2] Tbsp EDEN Shiro Miso
  • 2 Tbsp green onions, fine chopped
Directions
  1. Soak shiitake 10 to 20 minutes in hot water to cover.
  2. Remove and discard stems from shiitake and slice caps. Reserve soaking water.
  3. Place water, shiitake soaking water, and shiitake in a pot. Cover and bring to a boil. Reduce heat to medium-low and simmer 5 minutes until shiitake are tender.
  4. Add wakame flakes, onion, carrots, and broccoli. Cover and simmer 1 minute. Reduce heat to low and uncover.
  5. Place miso in a small cup, add a little hot soup broth, and puree until creamy. Add pureed miso and tofu to soup stock. Simmer, without boiling, for 2 to 3 minutes.
  6. Garnish with chopped green onions, and serve.
Nutrition Info
78 calories, 0 g fat (2% calories from fat), 6 g protein, 11 g carbohydrate, 6 g fiber, 0 mg cholesterol, 454 mg sodium