Miso Vegetable Soup

You could substitute 6 oz. of tofu for the chicken to make this a vegetarian meal.

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Yield1
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 2 cups Hot water
  • 1 tsp Miiso
  • 3/4 cup Cauliflower pieces - frozen, thawed
  • 1 cup Broccoli pieces - frozen, thawed
  • 3/4 cup Green beans - frozen, thawed
  • 1/4 cup Garbanzo beans canned - (rinsed/drained)
  • 2 1/2 oz Cooked skinless chicken breast – cut into bite sized pieces
  • 2 cups Spinach - or bok choy, shredded
  • 1/2 cup Bean sprouts
  • 1 1/4 tsps Toasted sesame oil - drizzle
  • 1/3 cup Mandarin orange sections-in water
Calories 383
Total Fat 11g
Carbohydrates 42g
Fiber 13g
Protein 35g

Instructions

  1. In a soup bowl, add the hot water and miso.
  2. Stir to dissolve.
  3. Add all the other ingredients except bean sprouts and green leafy vegetables to the miso solution and place in the microwave for a few minutes to cook the vegetables.
  4. Take out of the microwave.
  5. Add the bean sprouts and shredded green leafy vegetables.
  6. Drizzle the toasted sesame oil.