Name: Miso Soup with Tofu and Enoki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Ingredients: 2 packages (3-1/2 ounces each) fresh enoki mushrooms or 1/2 pound sliced fresh mushrooms; 1 medium onion, chopped; 2 garlic cloves, minced; 1 teaspoon minced fresh gingerroot; 1 tablespoon canola oil; 4 cups water; 1/4 cup miso paste; 1 package (16 ounces) firm tofu, drained and cut into 3/4-inch cubes; Thinly sliced green onions

This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.—Bridget Klusman, Otsego, Michigan

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Miso Soup with Tofu and Enoki

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Yield:5 servings

Prep:15 min

Cook:15 min

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Ingredients

2 packages (3-1/2 ounces each) fresh enoki mushrooms or 1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 tablespoon canola oil
4 cups water
1/4 cup miso paste
1 package (16 ounces) firm tofu, drained and cut into 3/4-inch cubes
Thinly sliced green onions

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Directions

In a Dutch oven, saute the mushrooms, onion, garlic and ginger in oil until tender. Add the water and miso paste. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add tofu; heat through. Ladle into bowls; garnish with green onions.

Nutrition Facts

1 cup: 147 calories, 8g fat (1g saturated fat), 0 cholesterol, 601mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 1-1/2 fat, 1 lean meat, 1/2 starch.

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