|3/4 cup (175 mL)||white miso|
|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|
- 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.
- 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.
- 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.
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.