Chinese Greens and Mushroom Soup
Sep 2, 2015
Chinese Greens and Mushroom Soup
This take on miso soup is chock full of veggies and will hit the spot on a cold night. Simple enough to get the family to help chop the vegetables and enjoy the benefits when it’s all done. Darker miso will offer up a darker coloured broth. Look for it in health food and organic sections of grocery stores.
Ingredients
- 1 tsp Canola Oil
- 4 Green Onions, thinly sliced
- 2 tsp Minced Fresh Ginger
- pinch Hot Pepper Flakes
- 3 cups Chopped Chineese Greens, such as bok choy or gai lan
- 1 1/2 cups Mushrooms, thinly sliced
- 5 cups Vegetable Broth
- 1 tsb Miso Paste
- 1 cup Diced Firm Tofu
- 2 tbsp Soduim Reduced Soy Sauce
- Asian Hot Chili Sauce (optional)
Instructions
- In a soup pot, heat oil over medium heat. Cook onions, ginger and hot pepper flakes for 1 minute to soften. Stir in greens and mushrooms. Pour in vegetable broth and miso; bring to a boil. Reduce heat and simmer for 5 minutes or until vegetables are tender crisp. Add tofu, soy sauce and chili sauce if using; cook for 5 minutes before serving.
- Makes 4 to 6 servings.
Notes
Recipe developed by Emily Richards
Nutrition
Calories: 80kcalCarbohydrates: 8gProtein: 6gFat: 3gSodium: 1110mgFiber: 1gSugar: 4gVitamin A: 4000IUVitamin C: 49.5mgCalcium: 150mgIron: 1.4mg
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