Ingredients
- 5 cups low sodium vegetable broth
- 2 green onions, finely chopped
- 2 teaspoons grated fresh ginger root
- 1 clove garlic, thinly sliced
- 3 tablespoons light-colored miso paste (found in the ethnic food section of the grocery store or Asian food market)
- 6 ounces firm tofu, drained and cut into ½-inch cubes
Make it step by step
- Bring broth to a boil in a medium saucepan over medium-high heat.
- Stir in the green onions, ginger, and garlic.
- Reduce heat, cover and simmer for 10 minutes.
- Add the miso paste and stir until dissolved.
- Add the tofu, cover and simmer for 10 minutes before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.