Miso soup with spinach and mushrooms
There is something so restorative about a steaming bowl of miso soup on a chilly day - so why not try Cheryl's recipe!
Recipe1 tablespoon or olive oil3/4 cup 120 g finely chopped yellow onion1 tablespoon finely chopped, peeled fresh ginger4 cups 950 ml fat-free, low-sodium chicken or vegetable broth2 tablespoons sweet white miso4 ounces 113 g firm tofu, drained and cut into 1/4-inch dice1 cup 70 g thinly sliced shiitake or brown mushrooms1 cup 30 g fresh spinach leaves, cut in fine chiffonade (the chiffonade cut is done by rolling the leaves lengthwise and slicing crosswise into thin slivers)Garnish: 1 green onion (white and green parts), very thinly sliced
Method1. Heat oil in a 2-quart 2 litre saucepan over medium heat
Add onion and sauté until just starting to brown, about 8 minutes
Add ginger and sauté for 1 minute, Add broth and bring to a boil
Whisk in miso until dissolved in soup
Add tofu, mushrooms and spinach and simmer for 1 minute
Serve warm, garnished with green onions
Nutritional information (per 1 cup serving): Calories 60, fat 3 g, sat fat 0 g, cholesterol 0 mg, sodium 500 mg, carbohydrate 6 g, fiber 1 g, sugar 2 g, protein 4 g
Follow Jessie Pavelka's workout plan