Ingredients
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4 cups vegetable broth
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4 shiitake mushrooms, thinly sliced
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¼ cup miso paste
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4 teaspoons soy sauce
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⅓ cup diced firm tofu
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2 green onions, trimmed and thinly sliced
Directions
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Heat vegetable broth to a boil in a saucepan. Add mushrooms; reduce heat to low, and simmer 4 minutes.
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Whisk miso paste and soy sauce together in a small bowl; stir into broth along with tofu and continue cooking 1 minute more. Divide soup among bowls; top with green onions to serve.
Nutrition Facts (per serving)
| 92 | Calories |
| 3g | Fat |
| 12g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 92 | |
| % Daily Value * | |
| Total Fat 3g | 3% |
| Saturated Fat 0g | 2% |
| Sodium 1406mg | 61% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 2g | 9% |
| Total Sugars 5g | |
| Protein 6g | 11% |
| Vitamin C 2mg | 2% |
| Calcium 109mg | 8% |
| Iron 2mg | 13% |
| Potassium 93mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
