|Preparation Time||5 Minutes|
|Cook Time||20 Minutes|
|Total Time||25 Minutes|
|Category||Beans & Legumes|
|Type||Appetizer; Main Dish|
|Diet||Low Calorie; Low Fat; Low Carb; Low Cholesterol; High Protein; 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 cubed
3 ounces fresh shiitake mushrooms, stemmed, cleaned, and thinly sliced
1 cup watercress leaves
1 green onion, thinly sliced
Heat the oil in a saucepan over medium heat. Sautï¿½ the onion 4 minutes until soft. Sautï¿½ the tomatoes, ginger, and garlic 5 minutes. Add the stock, and bring to a boil, then reduce to a simmer.
Whisk in the miso until dissolved. Add the tofu, mushrooms, and watercress, simmering about 1-2 minutes until the tofu is heated through.
Ladle into bowls and garnish with the green onion. Serve immediately.
Calories: 98 cal
Total fat: 4g
Saturated fat: <1g
Monounsaturated fat: 2g