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)
Heat oil in medium saucepan over medium-high heat. Add onion, garlic, ginger, carrot, and celery; cook, stirring frequently, for 5 minutes.
Add water; cook at a gentle boil on low for 10 minutes, or until vegetables are tender.
Add broccoli, green beans, cabbage, and seaweed; cook, stirring frequently, for 5 to 7 minutes, or until tender-crisp. Remove from heat.
Add sesame oil, green onion, and miso; mix well.
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