Miso Soup with Mushrooms
This Miso Soup with Mushrooms is a bright and flavorful soup, loaded with whole and simple ingredients. This soup has mushrooms, tofu, fresh garlic, watercress, dried seaweed, and light sweet miso paste for a fantastic flavor.
Ingredients
- 2 tablespoons miso paste white or red
- 6 cups of water
- 4 cloves of fresh garlic
- 1 package tofu cubed
- 2 cups watercress
- 1 cup mushrooms washed and sliced (I used crimini)
- 2 green onions
- 1 sheet of nori or dried seaweed
- 1 teaspoon tamari
Instructions
- In a large saucepan bring 6 cups of water to a boil. Using a garlic press, press the 4 cloves of garlic right into the boiling water. Slice the mushrooms and add to pot, cook for 5 minutes. Add the watercress, cubed tofu, green onions, and tamari, and cook for 5 minutes longer.
- Then spoon into the miso paste and cook for 3 more minutes- the soup has a better flavor if the miso is added at the end.
- Serve in a large bowl, top with extra nori seaweed strips and green onions, and serve!
Nutrition
Calories: 156kcalCarbohydrates: 10gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 442mgPotassium: 252mgFiber: 2gSugar: 3gVitamin A: 857IUVitamin C: 14mgCalcium: 214mgIron: 2mg
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