Miso Vegetable Soup Recipe

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Nutrition per serving    (USDA % daily values)
CAL
2171
FAT
740%
CHOL
0%
SOD
46%

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Ingredients for 2 servings

2 scallions, thinly sliced

2 cups plus 3 tablespoons water, divided

2 tablespoons miso (see Note)

1 12-ounce package extra-firm silken tofu, cut into small cubes

1/2-1 teaspoon sugar, to taste

1 teaspoon rice vinegar, or to taste

2 tablespoons white rice

2 cups frozen stir-fry vegetables (see Note)

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