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Dietitian's tip: Miso, a Japanese flavoring, is made by fermenting cooked soybeans. White and yellow misos are mild; dark varieties have more complex flavors.
Serves 6
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 3 plum (Roma) tomatoes, peeled and seeded, then diced
- 1 tablespoon peeled and finely chopped fresh ginger
- 3 cloves garlic, minced
- 4 cups vegetable stock or broth
- 2 tablespoons white miso
- 1/4 pound firm tofu, drained and cut into 1/4-inch cubes
- 3 ounces fresh shiitake mushrooms, stemmed, brushed clean, and caps thinly sliced
- 1 cup watercress leaves
- 1 green (spring) onion, including tender green top, thinly sliced
Directions
In a large saucepan, heat the olive oil over medium heat. Add the yellow onion and saute until soft and translucent, about 4 minutes. Add the tomatoes, ginger and garlic and saute until the tomatoes are softened, about 5 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer.
Whisk in the miso until dissolved. Add the tofu, mushrooms and watercress and simmer until the tofu is heated through and the mushrooms and watercress are softened, about 1 minute.
Ladle into warmed individual bowls and garnish with the green onion. Serve immediately.
Nutritional analysis per serving
| Serving size: About 1 cup | |||
| Calories | 98 | Sodium | 495 mg |
| Total fat | 4 g | Total carbohydrate | 7 g |
| Saturated fat | <1 g | Dietary fiber | 1 g |
| Monounsaturated fat | 2 g | Protein | 8 g |
| Cholesterol | 0 mg | ||
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