Japanese Soup with Tofu & Mushrooms
A simple low calorie miso-style soup that can be enjoyed as an appetizer or included in the main course.
2 cups low sodium chicken broth
3 tsp liquid aminos
1/2 package medium firm tofu
1 stalk fresh green onion
2 shiitake mushrooms
1 tbsp white miso soybean paste
Slice mushrooms into thin slices, chop onion and cube tofu.
In a medium saucepan, bring broth to boil; reduce heat to low, add mushrooms and cook for 3 minutes.
In a small bowl, mix miso paste and liquid amino together.
Stir mixture into broth along with tofu.
Simmer 5 minutes, and serve topped with green onion.
in 1 serving of Japanese Soup with Tofu & Mushrooms.
, 22% carbs, 42% protein.
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