Healthy Recipe of the Week
Tofu and Veggies in a Miso Broth
If you’re like me and would love to turn this dish into a light meal, add a handful of shelled edamame to the broth with tofu and bok choy. You can also add cooked soba noodles or brown rice.
Ingredients
- (1) Scallion
- 1 1/2 tablespoon White Miso Paste
- 1 teaspoon Ginger (minced)
- 1/2 14-ounce block Soft or Medium-Firm Tofu (cubed)
- (3) heads Baby Bok Choy (quartered)
- 1 cup Carrots (spiral-cut or julienned)
- (4) Shiitake Mushroom Caps (sliced)
Directions
Thinly slice the scallions.
In a medium pot, bring two (2) cups of water to boil over high heat. Whisk in miso and ginger. Add the tofu and bok choy. Bring back to a boil, then reduce the heat to medium-low and simmer for 2 – 3 minutes.
Divide the broth, tofu, and vegetables into two (2) bowls. Top with the carrots, mushrooms, and scallions.
Yields: 2 servings
Cook Time: 20 minutes
Nutritional Information
Per Serving (3 cups): 150 Calories | 4g Total Fat | 0.5g Saturated Fat |18g Carbohydrates | 8g Total Sugar | 0g Added Sugar | 15g Protein | 570mg
Reference
Chef Kate. (2026, January/February). The healthy cook: Bowled over. Nutrition Action, P. 15.
