Miso Soup

I made this for dinner last week. I had planned to make some salads with an asian ginger dressing, as well, but I gave up on that for lack of time and we just had this soup with some veggie stir-fry. It was a super tasty, very low-calorie, healthy meal! And pretty quick to prepare, too! Gotta love that kind of meal! :) This recipe is from my Biggest Loser 30-Day Jump Start book. I've always had miso soup at sushi or hibachi restaurants - they usually bring this out with a salad with ginger dressing before your main meal is brought out or prepared. Miso is such a simple, yet super tasty and warming soup - I love it! Kevin didn't think he'd ever had it and wasn't too sure what to think of such a simple soup, but he loved it, too. And Carson... wow, he totally loved it! He ate every last drop... drinking the broth from his bowl... and asking for more! I'll definitely be making this again very soon! Everything I used was organic.

I'll update later with a picture.

Miso Soup

1 Tablespoon olive oil or sesame oil
1/2 cup finely chopped yellow onion
1 Tablespoon peeled, finely chopped fresh ginger
4 cups fat-free, low-sodium chicken broth (or veggie)
2 Tablespoons sweet white or yellow miso
4 ounces extra-firm tofu, cut into 1/4" cubes (about 1 cup)
1 cup fresh spinach leaves, cut in fine chiffonade
1 scallion, white and green parts, very thinly sliced

Heat the oil in a 2-quart saucepan over medium heat. Add teh onion and cook for about 5 minutes, or until very soft, but not browned. Add the ginger and cook for 1 minutes. Add the broth and bring to a boil.

Whisk in the miso until it is dissolved into the soup. Add the tofu and spinach and simmer for 1 minute. Serve warm, garnished with scallions.

Makes 4 servings.

Per serving: 90 calories, 6 g protein, 4 g carbs, 6 g fat, 0 mg cholesterol, 1 g fiber, 360 mg sodium