Vegan Miso Couscous Soup Recipe

I picked up some fresh country barley red miso at the market the other day and was really looking forward to some homemade miso soup. Cheese making got in the way (as if that’s a bad thing) so I thought about how I could quickly put together a quick, vegan soup that normal meat eaters would really enjoy. Miso is very low in Cholesterol. It is also a good source of Dietary Fiber, Vitamin K and Copper, and a very good source of Manganese. Studies have shown that vitamin K deficiencies may be related to osteoporosis. More info here from Oregon State University. We’ve also incorporated roasted zucchini in this recipe which is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Thiamin, Niacin and Pantothenic Acid, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.