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30 minutes
Prep: 15 minutes
Cook: 15 minutes
41 calories per serving view nutrition facts
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| 4 | cups | water | |
| 2 | each | scallions, spring or green onions | minced |
| 3 | large | swiss chard leaves | chopped |
| 2 | ears | corn | kernels cut from cob |
| 4 | ounces | tofu | firm or soft, cut into 1/2 inch cubes |
| 2 | tablespoons | miso |
Heat water to a boil.
Add vegetables and tofu.
Cook 5 minutes.
Remove 1/4 cup water and dissolve the miso in it.
Add miso water to soup, lower heat and cook, stirring for 1 or 2 minutes longer.
Stir before serving, since good-quality misos tend to separate slightly.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 333mg | 14% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 4% |
| Sugars 1.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 2% | Vitamin C | 2% | |
| Calcium | 12% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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