Miso Soup with Tofu

Classic Miso soup is brought into the Zone with a side of fruit salad. Has chicken in the recipe, but can be removed if vegetarian soup is desired.

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Yield2 Servings
  • Ingredients
  • Nutrition
  • Fruit Salad Ingredients:
  • 1 tbsp Lime juice - fresh squeezed
  • 1 cup Raspberries
  • 1 cup Mandarin oranges canned - in water
  • 1 tsp Vanilla extract
  • Soup:
  • 1 1/2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 4 oz Ground chicken breast
  • 6 oz Firm tofu - cubed into bite sized pieces
  • 2 cups Scallions - sliced thin
  • 2 cups Kitchen Basics unsalted vegetable stock
  • 2 tbsps Miso
  • 1/8 tsp White pepper - to taste
  • 1 1/2 tsps Toasted sesame oil
Calories 329
Total Fat 12g
Carbohydrates 34g
Fiber 8g
Protein 26g


  1. Make the fruit salad first so that the flavors have time to meld. In a bowl large enough to hold the fruit, whisk together lime juice and vanilla.
  2. Gently stir in the fruit to cover well with the liquid a few times while cooking soup.
  3. Heat 1 teaspoon of olive oil to medium/high.
  4. Cook the ground chicken breast.
  5. Cut the tofu into cubes.
  6. Slice the scallions diagonally.
  7. In a saucepan, heat vegetable stock for 3-4 minutes, gently dissolve the miso in the soup and add some pepper.
  8. Add the tofu and chicken.
  9. Heat gently, taking care that the stock doesn’t come to a boil.
  10. Stir in scallions and sesame oil just before serving.
  11. Enjoy fruit salad for dessert.
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