Ingredients
| Quantity | Ingredients |
|---|---|
| 6 cups (1.5 L) | vegetable stock |
| 6 cups (1.5 L) | water |
| 1/2 cup (125 mL) | medium soybean miso |
| 1 Pkg (12 oz/375 g) | extra-firm tofu, cut in 1/4-inch (5 mm) cubes |
| 2 cups (500 mL) | sliced mushrooms |
| 1 sheet | nori (optional) |
| 2 | carrots, sliced |
| 3 cups (750 mL) | broccoli florets |
Directions
1. In large saucepan or Dutch oven, bring vegetable stock and water to boil. Dissolve miso in 1/4 cup (50 mL) water; whisk miso mixture into pot. 2. Stir in cubed tofu and sliced mushrooms; reduce heat to medium-low and simmer for 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue with recipe.) 3. If using nori, cut sheet into 3- x 1/4-inch (8 cm x 5 mm) strips with scissors; add to stock mixture in pot. 4. Add sliced carrots and broccoli florets; cook for about 5 minutes or until broccoli is tender-crisp. Serves 8 (1-1/2 cup servings) Nutrition Information Per serving: about 105 cal, 8 g pro, 4 g total fat (1 g sat. fat), 11 g carb, 3 g fibre, 0 mg chol, 1,128 mg sodium. % RDI: 9% calcium, 12% iron, 48% vit A, 23% vit C, 14% folate.
Source: www.canadianliving.com