Spinach Miso Soup

Ingredients

3/4 cup (175 mL)	white miso
1	zucchini
3 cups (750 mL)	thinly sliced mushrooms
1 pkg (454 g)	medium-firm tofu
1 pkg (6 oz/170 g)	fresh baby spinach
1 cup (250 mL)	bean sprouts
1	green onion, chopped

Directions

1. In a large saucepan, bring 5 cups (1.25 L) water to boil. Whisk miso with 1 cup (250 mL) water; add to boiling water. 2. Meanwhile, cut zucchini lengthwise in half; cut crosswise into 1/2-inch (1 cm) thick slices. Add to pan along with mushrooms; cover, reduce heat and simmer until vegetables are softened, about 5 minutes. 3. Meanwhile, drain tofu; cut into 1/2-inch (1 cm) cubes. Add to pan along with spinach; simmer until spinach wilts, about 1 minute. Serve soup garnished with bean sprouts and green onion. Serves: 4 Per serving: about 228 cal, 18 g pro, 9 g total fat (1 g sat. fat), 25 g carb, 8 g fibre, 0 mg chol, 1,933 mg sodium. % RDI: 27% calcium, 40% iron, 35% vit A, 20% vit C, 66% folate.

Source: http://www.canadianliving.com