Gut-Healthy Miso Cup Soup

eatingwell.com

Grace Pruett

1 tablespoon water

2 teaspoons white miso

1 teaspoon toasted sesame oil

1 cup cooked brown rice

1 cup cooked shelled frozen edamame

1 small head baby bok choy, thinly sliced

¾ cup sliced scallions, divided

1 ( 7- ounce) package sesame-ginger baked tofu, drained and cubed (½-inch)

1 ½ teaspoons lime juice

1 ½ teaspoons grated fresh ginger

2 ¼ cups reduced-sodium vegetable broth, divided

Lime wedges for serving (optional)

Directions at eatingwell.com

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