Miso Soup with Watercress
Miso, a Japanese flavoring, is made by fermenting cooked soybeans. It is full of vitamins B and probiotics. High in zinc, copper, and manganese, miso supports immunity, energy production, bones, and blood vessel function.
(Make 6 serves)
Amount Per Serving (1 cup): 98 Calories, 8 g. Protein, 7 g. Carbohydrates, 1 g. Dietary Fiber, 4 g. Fat, 0.5 g. Saturated Fat, 0 mg. Cholesterol, 495 mg. Sodium
- 1 Tbsp. of extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 plum tomatoes, peeled and seeded then small diced
- 1 Tbsp. of fresh ginger, peeled and chopped
- 3 cloves garlic, minced
- 4 cups of vegetable stock (or broth)
- 2 Tbsp. of white miso
- 1/4 lb. firm tofu, drained and cut into small cubes
- 3 oz. of fresh shiitake mushrooms, stemmed, brushed clean, and caps thinly sliced
- 1 cup of watercress leaves
- 1 green onion, including tender green top, sliced (For Garnich)
- Heat oil in large-size saucepan over medium heat. Add yellow onion and sauté for 4 minutes or until soft and translucent.
- Add tomatoes, ginger and garlic then saute for 5 minutes or until tomatoes are softened.
- Add stock (or broth) and bring to a boil. Reduce heat to low and simmer. Whisk in miso until dissolved.
- Add tofu, shiitake mushrooms and watercress, simmer for 1 minutes or until tofu is heated through, shiitake mushrooms and watercress are softened.
- To serve, ladle into individual bowls and garnish with green onion. Serve immediately.
Source : MayoClinic
Recipe Under : 0 to 100 Calories - Simmer