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

Ingredients:

• 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)

Preparation:

• 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

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