Be sure to purchase firm or extra-firm tofu for this soup, as it will hold up better in hot liquid than softer varieties. Miso should be added only at the end of cooking because its flavor and healthful qualities are affected when it’s boiled or exposed to prolonged high temperatures. Whisk it with a bit of liquid first so that it is quickly and evenly distributed.

　　

Ingredients

serves 4

　　3 cups homemade or reduced-sodium store-bought vegetable or chicken broth

　　2 cups water

　　2 carrots, peeled and cut into matchsticks

　　6 ounces spinach, tough stems removed, washed well and drained, cut into 1-inch strips

　　7 ounces (1/2 package) firm or extra-firm tofu, drained and cut into 3/4-inch cubes

　　2 tablespoons white miso

　　1 scallion, trimmed and cut into 1-inch lengths

　　

Step 1

In a medium saucepan, bring broth and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.

　　

Step 2

Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.

　　

Step 3

Place miso in a small bowl, and add 1/4 cup cooking liquid, stirring until miso is dissolved. Add mixture to saucepan, and stir to combine; do not let soup boil. Remove from heat. Serve immediately, garnished with scallion.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 102

　　

Step 6

Saturated Fat: 0g

　　

Step 7

Unsaturated Fat: .3g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Carbohydrates: 13g

　　

Step 10

Protein: 6.7g

　　

Step 11

Sodium: 640mg

　　

Step 12

Fiber: 3.4g

　　Power Foods