By Mayo Clinic Staff
Feb. 01, 2011
Miso, a Japanese flavoring, is made by fermenting cooked soybeans. White and yellow misos are mild; dark varieties have more complex flavors.
Number of servings Serves 6
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 3 plum (Roma) tomatoes, peeled and seeded, then diced
- 1 tablespoon peeled and finely chopped fresh ginger
- 3 cloves garlic, minced
- 4 cups vegetable stock or broth
- 2 tablespoons white miso
- 1/4 pound firm tofu, drained and cut into 1/4-inch cubes
- 3 ounces fresh shiitake mushrooms, stemmed, brushed clean, and caps thinly sliced
- 1 cup watercress leaves
- 1 green (spring) onion, including tender green top, thinly sliced
In a large saucepan, heat the olive oil over medium heat. Add the yellow onion and saute until soft and translucent, about 4 minutes. Add the tomatoes, ginger and garlic and saute until the tomatoes are softened, about 5 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer.
Whisk in the miso until dissolved. Add the tofu, mushrooms and watercress and simmer until the tofu is heated through and the mushrooms and watercress are softened, about 1 minute.
Ladle into warmed individual bowls and garnish with the green onion. Serve immediately.
Nutritional analysis per serving
Serving size :About 1 cup
- Total carbohydrate 7 g
- Dietary fiber 1 g
- Sodium 495 mg
- Saturated fat <1 g
- Total fat 4 g
- Cholesterol 0 mg
- Protein 8 g
- Monounsaturated fat 2 g
- Calories 98
- Nuts, seeds and dry beans 1/2
- Vegetables 2
- Meat and meat substitutes 1/2
- Nonstarchy vegetables 2
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.