Miso soup with shiitakes

Recipe Information

Ingredients

• 1 tablespoon olive oil

• 1 yellow onion, finely chopped

• 3 plum (Roma) tomatoes, peeled and seeded, then diced

• 1 tablespoon fresh ginger, peeled and finely chopped

• 3 cloves garlic, minced

• 4 cups vegetable stock or vegetable broth

• 2 tablespoons white miso

• 1/4 pound firm tofu, drained and cut into 1/4-inch cubes

• 3 ounces fresh shiitake mushrooms, stemmed, brushed clean, and caps thinly sliced

• 1 cup watercress leaves

• 1 green onion, including tender green top, thinly sliced

Directions

• Heat the olive oil over medium heat in a large saucepan.

• Add the yellow onion, sauté for approximately 4 minutes, until soft and translucent, then add the tomatoes, ginger, and garlic, and sauté for another 5 minutes, until the tomatoes are soft.

• Add the stock, bring to a boil, and then reduce the heat to a simmer. Add the miso (whisking until dissolved), tofu, mushrooms, and watercress leaves and simmer for about 1 minute, until the tofu is heated through and the mushrooms and watercress leaves are soft.

• Place the soup into individual warmed bowls, garnish with the green onion, and serve immediately.

Nutrition (per serving)

• Calories: 98 cal

• Total fat: 4g

• Saturated fat: <1g

• Monounsaturated fat: 2g

• Cholesterol: 0mg

• Sodium: 495mg

• Carbohydrate: 7g

• Fiber: 1g

• Protein: 8g