Zen Stew
  • 2ounches freshshiitake mushrooms
  • 1cup water
  • 1cup low-sodium vegetable broth
  • 1/2cup roughly chopped red onion
  • 1/3cup thinly sliced carrot
  • 1cup cooked brown rice
  • 4ounces soft tofucut into 1/2-inch cubes
  • 1/2ounce tender ramps or green garlic (or 1 green onion)cut into small slivers
  • 2 1/2ounces baby spinach
  • 1/3cup chickpea miso paste
  • 1/2cup warm water
  • 1ounce spicy noricut into strips
  1. Remove stems from mushrooms and discard. Slice caps.
  2. In a saucepan, heat 1 cup water and broth; add mushrooms, onion, carrot, cooked rice, and tofu. Bring to a low boil and cook for 5 minutes. Remove from heat. Add ramps or green garlic and spinach; stir until spinach begins to wilt.
  3. Combine miso with warm water, stirring to dissolve all lumps. Add to soup and mix. Serve in large soup bowls, topped with nori strips.
Recipe Notes
Nutrition Facts
Zen Stew
Amount Per Serving
Calories 146
% Daily Value*
Sodium 638mg 27%
Total Carbohydrates 30g 10%
Dietary Fiber 6g 24%
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 146 cal, 9% fat cal, 2g fat, 0g sat fat, 0mg chol, 7g protein, 30g carb, 6g fiber, 638mg sodium