Miso Soup

Miso paste and bok choy are usually available in specialty-or natural-food stores. You may substitute napa cabbage if bok choy is unavailable. Edamame (young soy beans) are usually found in the freezer section.

PREP TIME: 15 MINUTES • COOK TIME: 8 MINUTES
4 SERVINGS

• 1 quart water
• 4 tablespoons miso paste
• 1½ cups thinly sliced bok choy
• 1 cup thinly sliced shiitake mushroom caps
• ½ cup edamame
• 1 cup diced firm tofu
• ½ scallion, thinly sliced

1. Heat the water in a large saucepan over medium-high heat and whisk in the miso paste. Bring to a boil. Add the bok choy and mushrooms and return to a boil. Reduce the heat and simmer for 3–4 minutes.

2. Add the edamame and tofu, return to a simmer, then remove from heat. Serve the soup immediately, garnished with the scallion.

PER SERVING

carbs: 14.5 grams; Net Carbs: 11.5 grams;
fiber: 3 grams; protein: 12 grams; fat: 6 grams; calories: 147

PHASES 1–4