Mixed Vegetable Herb Broth with Soft Tofu

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* Exported from MasterCook *

 

Mixed Vegetable Herb Broth with Soft Tofu

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon butter

1/2 cup diced onions

1 cup diced carrots

5 cups vegetable stock

3 tablespoons white or red miso

1 cup frozen peas

1 cup frozen corn

1 pound soft tofu -- cut into 1/2 " cubes

2 tablespoons chopped basil

2 tablespoons chopped parsley, preferably flat-leaf

Italian variety

1 tablespoon chopped chives

seasoned salt and freshly ground black

pepper to taste

 

Serves 4 to 6. In a large saucepan or soup pot, melt butter over medium heat.

Add onions and carrots; saute for 1 minute. Add stock and miso and bring to a

boil. Add peas and corn; cook for 2 minutes. Skim off any impurities that

float to the top.

 

Gently stir tofu, basil, parsley, and chives into the soup and return to a boil.

Season to taste with seasoned salt and pepper. Remove from heat and serve

immediately.

 

Judy's note: Because miso contains nutrients that wiill become lost if boiled,

I'd advise that it be mixed with a little of the soup broth and returned to the

pot after the final boil.

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 314 Calories; 8g Fat (22.8% calories from

fat); 11g Protein; 51g Carbohydrate; 8g Dietary Fiber; 11mg Cholesterol; 2115mg

Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0