To turn this dish into a light meal, add a handful of shelled edamame to the broth with the tofu and bok choy. You can also add cooked soba noodles or brown rice.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 2
Ingredients
- 1 scallion
- 1-1/2 Tbs. white miso paste
- 1 tsp. minced ginger
- 1/2 14 oz. block soft or medium-firm tofu, cubed
- 3 heads baby bok choy, quartered
- 1 cup spiral-cut or julienned carrot
- 4 shiitake mushroom caps, sliced
Instructions
- Thinly slice the scallion. (Optional: For curly scallions—see photo—cut the scallion crosswise into 1-inch pieces, then thinly slice the pieces lengthwise and soak in a bowl of ice water until they curl, about 10 minutes.)
- In a medium pot, bring 2 cups of water to a boil over high heat. Whisk in the 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 2 bowls. Top with the carrots, mushrooms, and scallions.
Nutrition Information
Per serving (3 cups):
- Calories: 150
- Total fat: 4 g
- Sat fat: 0.5 g
- Carbs: 18 g
- Fiber: 7 g
- Total sugar: 8 g
- Added sugar: 0 g
- Protein: 15 g
- Sodium: 570 mg
