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
How to Make It
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.
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.