|Preparation Time||15 Minutes|
|Cook Time||15 Minutes|
|Total Time||30 Minutes|
|Main Ingredient||Miso; Shiitake Mushrooms; Vegetable Broth|
|Category||Beans & Legumes; Vegetables|
|Type||Appetizer; Main Dish; Side Dish|
|Cook Method||Boiling; Sautï¿½ing|
|Diet||Low Carb; Low Cholesterol; Heart Healthy; Vegetarian; Vegan|
1 tablespoon olive oil
1 yellow onion, finely chopped
3 plum (Roma) tomatoes, peeled and seeded, then diced
1 tablespoon fresh ginger, peeled and finely chopped
3 cloves garlic, minced
4 cups vegetable stock or broth
2 tablespoons white miso
1/4 pound firm tofu, drained and cut into 1/4-inch cubes
3 ounces fresh shiitake mushrooms, stemmed, brushed clean, and caps thinly sliced
1 cup watercress leaves
1 green onion, including tender green top, thinly sliced
Heat the olive oil over medium heat in a large saucepan.
Add the yellow onion, sautï¿½ for approximately 4 minutes, until soft and translucent, then add the tomatoes, ginger, and garlic, and sautï¿½ for another 5 minutes, until the tomatoes are soft.
Add the stock, bring to a boil, and then reduce the heat to a simmer. Add the miso (whisking until dissolved), tofu, mushrooms, and watercress leaves and simmer for about 1 minute, until the tofu is heated through and the mushrooms and watercress leaves are soft.
Place the soup into individual warmed bowls, garnish with the green onion, and serve immediately.
Calories: 98 cal
Total fat: 4g
Saturated fat: <1g
Monounsaturated fat: 2g