Miso Soup with Mushrooms, Bok Choy & Tofu
49458449 © Sergii Koval - Dreamstime.com
Prep Time
30 min prep time
Number of Servings
4
Recipe Source
From 5-Ingredient Vegan by Nava Atlas ($24.95, Sterling Epicure, 2019)
Ingredients
- 1 1⁄2 to 2 cups cremini and/or shiitake mushrooms, cleaned, stemmed, and sliced
- 8 oz firm tofu, well-drained and cut into small dice
- 2 to 3 scallions, green parts only, thinly sliced
- 6 to 8 stalks regular bok choy with leaves or 2 baby bok choy
- 2 to 4 Tbsp miso
- Freshly ground pepper, to taste
Directions
- Combine mushrooms and 5 cups water in a large saucepan and bring to a simmer. Cover and simmer gently for about 10 minutes.
- Stir in tofu, scallions, and bok choy. Simmer until bok choy is barely tender-crisp, about 3 minutes.
- Dissolve desired amount of miso in just enough warm water to make it pourable before stirring it into broth. (The more miso you use, the more pungent and salty the soup will be, so start with less. Continue to add miso until the soup is salty/pungent to your liking.)
- Season with pepper and serve.
Nutrition Info
Per serving: 129 Calories, 12 g Protein, 10 g Carbohydrates, 4 g Fiber, 6 g Total fat (1 g sat), 491 mg Sodium, ★★★★ Vitamin D, Calcium, ★★★ Vitamin K, ★★ Vitamin B6, Phosphorus, ★ Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), C, Folate, Iron, Magnesium, Zinc
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