Spinach Miso Soup 7 Ww Points

1. 1

   In large saucepan, bring 5 cups (1.25 L) water to boil.

2. 2

   Whisk miso with 1 cup (250 mL) water; add to boiling water.

3. 3

   Meanwhile, cut zucchini lengthwise in half; cut crosswise into 1/2-inch (1 cm) thick slices.

4. 4

   Add to pan along with mushrooms; cover, reduce heat and simmer until vegetables are softened, about 5 minutes.

5. 5

   Meanwhile, drain tofu; cut into 1/2-inch (1 cm) cubes.

6. 6

   Add to pan along with spinach; simmer until spinach wilts, about 1 minute.

7. 7

   Serve soup garnished with bean sprouts and green onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.