Ingredients
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1 tablespoon canola oil, or more as needed
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4 large shiitake mushrooms, stemmed and thinly sliced
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1 bunch fresh chives, chopped
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1 clove garlic, peeled and sliced
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½ (14 ounce) package firm tofu, cubed
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1 (14 ounce) can low-sodium beef broth
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1 (14 ounce) can low-sodium chicken broth
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2 ½ tablespoons white miso paste
Directions
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Heat oil in a medium saucepan over medium-high heat. Add mushrooms, chives, and garlic slices; cook for 1 minute. Add tofu and cook for 2 minutes. Pour in beef broth and chicken broth, then stir in miso paste until dissolved.
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Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Ladle into bowls to serve.
Cook's Note:
Adjust miso to taste as it is the "salt" of the soup.
Nutrition Facts (per serving)
| 165 | Calories |
| 10g | Fat |
| 8g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 165 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 1g | 7% |
| Cholesterol 2mg | 1% |
| Sodium 492mg | 21% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 3g | 9% |
| Total Sugars 2g | |
| Protein 14g | 28% |
| Vitamin C 17mg | 19% |
| Calcium 377mg | 29% |
| Iron 3mg | 14% |
| Potassium 312mg | 7% |
* 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.
