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Big Miso Dinner Soup Recipe

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Food Network
Related tags
soups dairy free vegan vegetarian dinner lunch asian japanese
Nutrition per serving    (USDA % daily values)
CAL
819
FAT
77%
CHOL
0%
SOD
232%

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Ingredients for 2 servings

8 large mushrooms

Freshly ground pepper

1/2 acorn squash, seeds removed, washed under hot water, peeled if necessary and cut into bite-size pieces

1 clove garlic, chopped

4 cups vegetable stock or water

2 ears fresh or frozen corn, shucked, silk removed, quartered

5 drops hot pepper sauce

1/4 teaspoon sesame oil

1 tablespoon tamari or soy sauce

1 medium onion, peeled and cut into eighths

1/2 pound spinach, washed, tough stems removed

1/2 lemon, juiced

1/2 head savoy cabbage, cut into 1/2-inch wedges

1 tablespoon minced fresh ginger

2 carrots, peeled and cut into 2-inch pieces

salt

1 pound firm tofu, cut into 1-inch squares

2 scallions, cut into 1-inch pieces

2 tablespoons red miso

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