Miso Soup

Name: Miso Soup Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 6
Ingredients: 1 teaspoon Canola oil; 6oz extra firm tofu; 2 cloves garlic mashed; 2 green onions sliced with tops; 1 teaspoon fresh gingerroot grated; 1/2 cup carrots thinly sliced; 1 cup mushroom thinly sliced; 2 tablespoons miso (in ethnic foods section or Asian market); 1 tablespoon dry sherry; 4 cups water

(1)

Number of Servings: 6

Ingredients

1 teaspoon Canola oil6oz extra firm tofu2 cloves garlic, mashed2 green onions, sliced with tops1 teaspoon fresh gingerroot, grated1/2 cup carrots, thinly sliced1 cup mushroom, thinly sliced2 tablespoons miso (in ethnic foods section or Asian market)1 tablespoon dry sherry4 cups water

Directions

Heat oil in medium saucepan over medium heat. Add garlic and onions and saute until soft. Add fresh gingerroot, carrots and mushrooms. Cook an additional 5-10 minutes or until vegetables are crisp-tender. Reduce heat. Dissolve miso in 1/4-cup water and add to vegetables when cooled. Add remaining water and sherry and heat through. Be careful not to boil the soup after you've added the miso.

Number of Servings: 6

Recipe submitted by SparkPeople user JULIELC.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 70.1
Total Fat: 3.3 g
Cholesterol: 0.0 mg
Sodium: 425.0 mg
Total Carbs: 6.0 g
Dietary Fiber: 1.4 g
Protein: 4.9 g

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Member Reviews

MISS_KITTY
I usually also add spinach to this recipe. It is really delicious and low cal. - 3/26/07