Miso Soup with Ginger and Green Vegetables

Submitted by: Courtney

Here is another option for Miso Soup–adapted from the American Vegetarian Cookbook

6 C water
2 C thin broccoli florets
1 C low-fat tofu cubes, in 1/2 inch pieces (optional)
1 C snow peas
1 C coarsely chopped watercress
1 (1/2-inch) slice fresh ginger, pressed in garlic press
2 Tablespoons miso

Bring water to a boil. Add broccoli and tofu, and return to boil. Simmer 2 minutes, then add snow peas, watercress, and ginger
Remove 1/4 C water from soup. Dissolve miso in it, then add to soup, stir well, and simmer 2 minutes. Remove from heat. Vegetables should be bright green and al dente.

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