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Miso-Vegetable Soup

Photo: Mark Thomas; Styling: Gerri Williams
Prep time 15 mins
Cook time 10 mins
Yield Serves: 4
Rich in nutrients and taste, Miso-Vegetable Soup is a good choice for lunch or a light supper.


  • 5 cups low-sodium vegetable or chicken broth
  • 1/4 cup shiro or golden miso
  • 1/2 cup shredded carrots (about 1 medium)
  • 1/2 cup thinly sliced mushrooms
  • 1/2 cup corn, defrosted if frozen
  • 1/2 cup snow peas, trimmed, cut into 1-inch pieces
  • 1 1/2 packed cups baby spinach
  • 1/2 cup sliced scallions (about 3)
  • 4 ounces firm tofu, cut into 1/2-inch dice

Nutrition Information

  • calories 146
  • fat 4 g
  • satfat 1 g
  • protein 12 g
  • carbohydrate 18 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • sodium 532 mg

How to Make It

  1. In a large pot, bring broth to a simmer over medium heat. Remove 1/2 cup to a small bowl and whisk in miso until dissolved.

  2. Add carrots, mushrooms and corn to pot and cook, stirring occasionally, for 3 minutes. Add snow peas, spinach and scallions; cook for 1 minute. Stir in miso mixture. Simmer for 5 minutes, lowering heat if necessary to prevent boiling. Stir in tofu and cook until heated through, about 1 minute. Ladle into bowls and serve.