Miso Vegetable Soup
Recipe: #30906
November 13, 2018
Categories: Snacks, Broccoli, Cabbage, Carrot, Japanese, Potluck, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"From our weekday newspaper The West Australian."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (446.7 g)
- Calories 131.6
- Total Fat - 3.2 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 1706.3 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 6.5 g
- Sugars - 6.4 g
- Protein - 9.5 g
- Calcium - 124.1 mg
- Iron - 2.9 mg
- Vitamin C - 91.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat stock, ginger and 1 litre (4 cups) water in a stockpot over a medium to high heat until hot.
Step 2
Meanwhile, shell the edamame pods and remove the beans and set aside.
Step 3
Transfer 1 cup of hot stock mixture to a heat-proof jug and stir in miso paste until smooth.
Step 4
Add carrot, broccoli and beans to soup and simmer for 2 minutes and then stir in miso mixture and cabbage and simmer for a further 2 to 3 minutes, or until vegetables are tender.
Step 5
Serve soup sprinkled with onions and serve soy separately, and add to your taste.
Tips
No special items needed.
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