Hearty Vegetable Miso Soup

Ingredients

  • 1 tsp. extra-virgin olive

  • 2 Tbsp. finely chopped onion

  • 1 clove garlic, chopped

  • 1 medium carrot, cut into thin diagonal slices

  • 1 medium celery stalk, cut into thin diagonal slices

  • ½ tsp. finely grated ginger (peeled)

  • 2 cups water

  • ¼ cup broccoli florets

  • 2 Tbsp. chopped fresh green beans

  • ¼ cup shredded Napa cabbage (or bok choy)

  • 1 Tbsp. wakame seaweed

  • ½ tsp. sesame oil

  • 1 green onion, sliced

  • 1 Tbsp. miso paste ( mixed with 2 Tbsp. hot water)


Directions

  1. Heat oil in medium saucepan over medium-high heat. Add onion, garlic, ginger, carrot, and celery; cook, stirring frequently, for 5 minutes.

  2. Add water; cook at a gentle boil on low for 10 minutes, or until vegetables are tender.

  3. Add broccoli, green beans, cabbage, and seaweed; cook, stirring frequently, for 5 to 7 minutes, or until tender-crisp. Remove from heat.

  4. Add sesame oil, green onion, and miso; mix well.


Nutrition

  • Calories: 155

  • Total Fat: 9 g

  • Saturated Fat: 1 g

  • Cholesterol: 0 mg

  • Sodium: 732 mg

  • Carbohydrate: 15 g

  • Fiber: 4 g

  • Sugar: 5 g

  • Protein: 5 g


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