Miso Vegetable Soup

9 ingredients
4 steps

Ingredients

  • 3 (14 ounce) cans chicken broth
  • 1/2 cup thinly sliced mushroom
  • 1/4 cup shredded carrot
  • 1 teaspoon minced fresh ginger
  • 2 garlic cloves, minced
  • 4 ounces tofu, cut into small cubes
  • 1/2 cup finely chopped spinach
  • 1 tablespoon miso, dissolved in 1/4 cup water
  • 2 tablespoons sliced scallions

Directions

  1. 1
    Bring the chicken broth, mushrooms, carrots, ginger, and garlic almost to a boil over medium heat.
  2. 2
    Reduce the heat to low and simmer for 5 minutes, or until the vegetables are tender.
  3. 3
    Add the tofu, spinach, and miso mixture; heat for 2 minutes, or until the spinach is wilted (DO NOT BOIL).
  4. 4
    Sprinkle with scallions, and serve.

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