Miso Soup with Tofu & Enoki

This traditional Japanese soup is soothing and mild, and made with ingredients that are easy to find. Sliced green onions give it a nice presentation at the table.

—Bridget Klusman, Otsego, MI

Takes: 30 min. • Makes: 5 servings

• 2 pkg. (3 ½ oz. each) fresh enoki mushrooms or ½ lb. sliced fresh mushrooms
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp. minced fresh gingerroot
• 1 Tbsp. canola oil
• 4 cups water
• ¼ cup miso paste
• 1 pkg. (16 oz.) firm tofu, drained and cut into ¾-in. cubes
• Thinly sliced green onions

1. 1. In a Dutch oven, saute mushrooms, onion, minced garlic and ginger in oil until tender.
2. 2. Add the water and miso paste. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
3. 3. Add tofu; heat through. Ladle into bowls; garnish with green onions.

1 cup: 147 cal., 8g fat (1g sat. fat), 0 chol., 601mg sod., 10g carb. (4g sugars, 2g fiber), 10g pro. Diabetic exchanges: 1 ½ fat, 1 lean meat, ½ starch.