Gut-Healthy Miso Cup Soup

• 份量: 3 servings
• 總時間: 15 minutes

食材

1 tablespoon water

2 teaspoons white miso

1 teaspoon toasted sesame oil

1 cup cooked brown rice

1 cup cooked shelled frozen edamame

1 small head baby bok choy, thinly sliced

3/4 cup sliced scallions, divided

1 (7-ounce) package sesame-ginger baked tofu, drained and cubed (1/2-inch)

1 1/2 teaspoons lime juice

1 1/2 teaspoons grated fresh ginger

2 1/4 cups reduced-sodium vegetable broth, divided

Lime wedges for serving (optional)

步驟

Whisk water, miso and sesame oil together in a small bowl; divide among 3 (1-pint) canning jars or microwaveable airtight containers (about 2 teaspoons each). Top each with 1/3 cup rice, 1/3 cup edamame, 1/3 cup bok choy, 1/4 cup scallions, 1/2 cup tofu, 1/2 teaspoon lime juice and 1/2 teaspoon ginger. Cover and refrigerate for up to 3 days.

To prepare 1 jar of soup: Add 3/4 cup broth to the jar. Microwave, uncovered, on High in 1-minute increments, stirring between each, until the soup is steaming hot and the vegetables are tender, 2 to 3 minutes total. Let cool for 5 minutes. Serve with a lime wedge, if desired. Recipe developed by Jasmine Smith

營養

• 卡路里: 301 kcal
• 總脂肪: 10 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 8 g
• 反式脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 557 mg
• 總碳水化合物: 41 g
• 膳食纖維: 6 g
• 總糖: 7 g
• 蛋白質: 15 g