Spinach, Shiitake and Miso Soup

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Spinach, Shiitake and Miso Soup

 

5 cups homemade vegetable broth

1 1/2 cups sliced shiitake mushrooms

2 tablespoons sodium-reduced soy sauce

2 tablespoons mirin (rice wine)

2 tablespoons miso, preferably brown

2 cups baby spinach

150 grams silken tofu, cut into 1/2-inch cubes

3 tablespoons chopped green onions (green part only)

 

In a medium saucepan, bring broth to a boil.

Add mushrooms and simmer for 2 minutes.

Stir in soy sauce, mirin and miso; bring to a boil and add spinach and tofu.

Simmer for 2 minutes.

Ladle into bowls and serve garnished with green onions.

Makes 4 servings.

Calories 81, Protein 6 g, Fat 2 g, Carbohydrate 8 g, Fiber 1 g, Sodium 389 mg.

Points 2.