Vegetarian

Miso Vegetable Soup is for Soup.

Miso Vegetable Soup takes 10 minutes to prepare.

Miso Vegetable Soup takes 20 minutes to cook.

Miso Vegetable Soup makes 4 servings.

The ingredients for Miso Vegetable Soup are:

4 T. red miso
1 box Mori-nu firm silken tofu, diced into 1/2" cubes.
1 cup sliced water chestnuts
2 cups kale, chopped
3 medium carrots, sliced
1/4 medium onion, diced
2 cloves garlic, minced
6 oz. soba noodles
1 cup shiitake mushrooms (frozen)
4 pieces of kombu
2 T. soy sauce
1 t. ground ginger
1 T. Better than Bouillon No Beef Base (or another vegetarian bouillon)
1/4 cup lemon juice
1/2 c. cilantro, chopped
1/2 c. green onions, sliced

Here is how you make Miso Vegetable Soup:

Saute the onions and garlic with a little no-stick spray in a large stock pot until translucent. Add miso, kale, carrots, water chestnuts, mushrooms (I used frozen, but if yours are fresh, I'd add them later with the soba), soy sauce, ginger, and bouillon. Bring to a boil and simmer until the carrots are almost done. Add the soba and return to a boil. Simmer until the soba is done, then remove from heat. Add the tofu (carefully!), lemon juice, cilantro, and scallions. Let sit for 2-3 minutes, then stir and serve. Makes 4 large (3 cup) servings.Number of Servings: 4Recipe submitted by SparkPeople user DRTOFU.

The nutritional information for Miso Vegetable Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 274.4

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 1,153.8 mg
• Total Carbs: 54.6 g
• Dietary Fiber: 4.9 g
• Protein: 14.1 g

Miso Vegetable Soup is Asian cuisine.

The dietary needs meet for Miso Vegetable Soup is Vegan