Spring Vegetable Ragout With Miso

  • Yield: 4 servings


1medium tomato, chopped
1/2cup chopped scallions
1cup fresh peas or frozen peas, thawed
1cup sliced snow peas
2cups green beans, cut into 1-inch lengths
2cups chopped Swiss chard or spinach
1cup whole basil leaves
2 cloves garlic, minced
1pound firm tofu, diced into small cubes
6cups vegetable broth
2tablespoons white miso


  1. Place the tomatoes, scallions, peas, green beans, Swiss chard, basil, garlic and tofu in a large bowl.
  2. Bring the broth to a boil in a large saucepan. Remove from the heat. Add the vegetable mixture to the broth. Place the miso in a small bowl and add 1/2 cup the hot broth from the pot to the miso to dilute before returning the mixture to the stew in the pot. Serve immediately.  

Nutritional Info *per serving

  • Calories 200
  • Fat 4g
  • Saturated Fat .11g
  • Cholesterol 0mg
  • Sodium 1808mg
  • Carbohydrate 28g
  • Fiber 9g
  • Sugars 8g
  • Protein 13g