Vegetarian

Miso and Asian Vegetable Soup is for Soup.

Miso and Asian Vegetable Soup takes 10 minutes to prepare.

Miso and Asian Vegetable Soup takes 10 minutes to cook.

Miso and Asian Vegetable Soup makes 4 servings.

The ingredients for Miso and Asian Vegetable Soup are:

4 qts low-sodium vegetable broth
1 tbs. miso paste
2 cups shredded napa cabbage
1 cup sliced shiitake mushrooms (fresh, not dried)
.5 cup chopped kale
.5 cup thinly sliced carrot
.25 cup chopped scallions
4 ounces extra firm tofu, cut into small cubes (optional; adds 40 cal. per serving)

Here is how you make Miso and Asian Vegetable Soup:

Heat 1 cup of broth in a small soup pot and whisk in the miso. When the two are thoroughly mixed, add the rest of the broth. ** Bring to a simmer.Add the mushrooms, kale and carrots to the simmering broth. Cook for three minutes before adding the remaining ingredients. Simmer for five minutes.Serve with brown rice sushi, Asian-style salmon, or sesame noodles for a fresh, light, Asian feast!Serves 4**For a lower-sodium version, make this recipe with just 2-3 cups of broth and replace the rest of the broth with water. With the added miso, you won't notice the difference.Number of Servings: 4Recipe submitted by SparkPeople user BTVMADS.

The nutritional information for Miso and Asian Vegetable Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 57.5

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 181.7 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 2.9 g
• Protein: 1.8 g

Miso and Asian Vegetable Soup is Asian cuisine.

The dietary needs meet for Miso and Asian Vegetable Soup is Vegan