Vegetable Miso Soup

By The Canadian Living Test Kitchen

Here's a Japanese soup that is home-kitchen friendly. Look for miso (a prepared soybean
and rice or barley paste) and nori (paper-thin sheets of seaweed used for sushi) at Asian
or health food stores. Because miso settles, have guests stir their soup before eating.

Servings: 8 (1-1/2 cup servings)

Ingredients:

6 cups (1.5 L) vegetable stock

6 cups (1.5 L) water
1/2 cup (125 mL) medium soybean miso
1 pkg (12 oz/375 g) extra-firm_tofu, cut in 1/4-inch (5 mm) cubes
2 cups (500 mL) sliced mushrooms
1 sheet nori (optional)
2 carrots, sliced
3 cups (750 mL) broccoli florets

Preparation:
In large saucepan or Dutch oven, bring vegetable stock and water to boil. Dissolve miso
in 1/4 cup (50 mL) water; whisk miso mixture into pot.

Stir in cubed tofu and sliced mushrooms; reduce heat to medium-low and simmer for 30
minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers
for up to 2 days. Reheat to continue with recipe.)

If using nori, cut sheet into 3- x 1/4-inch (8 cm x 5 mm) strips with scissors; add to stock
mixture in pot.

Add sliced carrots and broccoli florets; cook for about 5 minutes or until broccoli is
tender-crisp.

Nutritional Info
Per serving: about -

cal 105

pro 8g
Nutritional Info
total fat 4g

sat. fat 1g

carb 11 g

fibre 3g

chol 0 mg

sodium 1.128 mg

% RDI: -

calcium 9%

iron 12%

vit A 48%

vit C 23%

folate 14%