Miso soup with watercress

Recipe Information

Ingredients

• 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

Directions

• Heat the oil in a saucepan over medium heat. Saut� the onion 4 minutes until soft. Saut� 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.

Nutrition (per serving)

• Calories: 98 cal

• Total fat: 4g

• Saturated fat: <1g

• Monounsaturated fat: 2g

• Cholesterol: 0mg

• Sodium: 495mg

• Carbohydrate: 7g

• Fiber: 1g

• Protein: 8g