Mushroom vegetable miso soup with tofu: vegetarian



1 tbsp olive oil
1 bag frozen shiitake mushrooms
1/2 onion chopped
2 tbsp minced ginger
2 cloves of garlic minced
1/4 c white wine

2 carrots sliced into ribbons
1 red pepper cut in julienne strips
2 tbsp miso paste

1/4 chopped cilantro
1 cup sugar snap peas with string removed, cut in half*
1 twelve oz box of tofu cubed


In a large pot sauté onions and mushroom, if using frozen, it will take a while for the liquid to evaporate, then cook till starting to brown, add garlic and ginger, stir for a minute and deglaze the pan with white wine.

Add 5 cups of water and bring to a boil, lower heat to simmer for about 10 minutes. Add carrots, peppers, and miso paste. Cook for 5 minutes.

Turn off heat and add the cilantro, peas and tofu.

Serves 4: 157 calories per serving, 742 calories for the whole batch.

Rating: 4 out of 5.

This soup is best served with soba noodles which adds 114 calories per cup of noodles. You can also serve with rice or rice noodles. Jacob likes it with a potato added.

*Sugar snap peas have a string along the edge, sometimes when they are really fresh it’s barely noticeable. When you are prepping them break off the tips and just pull and the string should come with it. You can also shuck the peas and just eat the insides.


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