This classic Asian soup is simple and delicious; serve it up with a stir-fry and enjoy!
| Servings |
1 1/4 cups
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 55 | 0mg | 0.1g | 5g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
4.8 | Water saved (gallons) [animal consumption only] |
 |
6.8 | Manure (pounds) not deposited into the environment |
 |
7.2 | Grains / feed (pounds) not consumed by animals |
 |
14.1 | Methane (gallons) not created by animals |
 |
172.8 | CO2 (pounds) not released into the atmosphere |
 |
.96 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 2 hours |
Ingredients
- 6 C water
- 4 Tbsp miso (yellow)
- 1/3 C mushrooms (shitake) (sliced)
- 5 oz tofu (extra firm water-packed) (drained and cubed)
- 6 green onions (sliced)
- 1 Tbsp soy sauce
- 1/2 tsp black pepper
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large pan, combine all of the ingredients; bring to a boil, reduce heat and simmer for 1 to 2 hours.
Recipe Notes
Add spinach, bok choy, carrots, or a splash of sake to the soup, if desired. You can use crimini or other mushrooms in place of shitake mushrooms.
Cover and store for up to one week in the refrigerator.
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