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Miso Soup with Tofu and Enoki




Source of Recipe


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Miso Soup with Tofu and Enoki

Taste of Home's Holiday & Celebrations Cookbook Annual 2011
Not yet rated.
Prep/Total Time: 30 min.
Yield: 5 servings.

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

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

Directions:
1. 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.

Editor's Note: Look for miso paste in natural food or Asian markets.

1 cup equals 147 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 601 mg sodium, 10 g carbohydrate, 2 g fiber, 10 g protein.