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Miso Soup
Serves: 6 or more
6 cups vegetable broth
1 medium to large leek, sliced thin
4 cloves garlic, minced or sliced thin
1 medium carrot, sliced thin
1 quarter cup loosely packed arame, rinsed
4 oz. Fresh oyster mushrooms, torn into pieces
6 oz. KANAI Tofu, cut into *-inch cubes
1 - 2 TBS white miso
4 cups coarsely chopped loosely packed spinach
Umeboshi vinegar to taste
Heat broth to boiling in a large saucepan. Add leek, garlic, carrot and arame. Cover and simmer gently until vegetables are tender, about 10 15 minutes.
In a small bowl whisk miso with several TBS. soup stock. Stir back into soup along with the spinach. Add umeboshi vinegar to taste. Serve immediately.
Per serving: 181 Cal, 10g protein, 4g total fat 0 cholesterol 26g carb, 207mg sodium 4g fiber
Enjoy!
Allgire
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