Miso Vegetable Soup

Yield: 6 servings Prep Time: 30 minutes Cook Time: 20 minutes

Ingredients:

4 cups water

1 teaspoon onion powder

1 teaspoon seasoned salt

1 Tablespoon nutritional yeast

2 Tablespoons parsley, chopped

1 Tablespoon white miso

3 Tablespoons Bragg’s Liquid Aminos

3 cloves garlic, minced

½-inch ginger root, minced

4 leaves Chinese cabbage, shredded

½ brick extra firm tofu, cubed small

1 carrot, shredded

2 Tablespoons seaweed, dried and crushed

4 green onions, finely sliced

Directions:

Add first ten ingredients to medium saucepan and bring to a boil.

Prepare cabbage, vegetables, and tofu.

Add cabbage, tofu, carrot and seaweed to soup at the same time.

Cook until the cabbage is tender.

Garnish with green onions.

Variation: Add 4 oz. whole grain spaghetti before adding cabbage section. When pasta is almost ready add cabbage section and follow recipe as written.

Nutritional Facts per 1-cup: Calories 70 Fat 2 g Sodium 590 mg Carbohydrates 8 g Fiber 2 g Protein 5 g Calcium 62 mg Iron 1 mg Potassium 148 mg Phosphorus 80 mg

Grocery List: _____ onion powder _____ seasoned salt _____ nutritional yeast _____ parsley _____ white miso _____ Bragg® Liquid Aminos _____ fresh garlic _____ fresh ginger _____ Chinese cabbage _____ extra firm tofu _____ carrot _____ seaweed _____ green onions

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