Summer vegetable Asian inspired soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
155 grams Onions, raw 642 grams Summer Squash 15 gram(s) Shiitake Mushrooms, Dried (15g = 5 Mushrooms) (by NEWSTART127) 100 grams Green Peppers (bell peppers) 6 cup (8 fl oz) Chicken Broth 5 tbsp Mirin, Kikkoman manjo aji mirin sweet cookiing rice seasoning (by CEBAILEY1965) 1 tbsp Kikkoman Low Sodium Soy Sauce 12 leaves Basil 2 tsp Ginger Root 8 oz Tomato, grape (3oz = appro 12 tomatoes) 1 serving Garlic, Minced, Spice World (garlic,water,phosphoric acid) (by HANSOMEBOY)
Quarter squash lengthwise and slice into fine pieces.
Chop onion. add to pan sprayed with cooking spray.
Halve tomatoes and add onions.
Cook on high to slightly char veggies.
Add finely chopped peppers.
When charred to taste, add squash, basil, garlic, chopped dried mushrooms and ginger. Stir well and add broth a cup at a time to mix well and keep warm.
Add mirin and soy sauce, stir.
Cook covered on low for 20 minutes.
Serving Size: 8 1.25 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Chop onion. add to pan sprayed with cooking spray.
Halve tomatoes and add onions.
Cook on high to slightly char veggies.
Add finely chopped peppers.
When charred to taste, add squash, basil, garlic, chopped dried mushrooms and ginger. Stir well and add broth a cup at a time to mix well and keep warm.
Add mirin and soy sauce, stir.
Cook covered on low for 20 minutes.
Serving Size: 8 1.25 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Nutritional Info Amount Per Serving
- Calories: 66.4
- Total Fat: 0.6 g
- Cholesterol: 3.8 mg
- Sodium: 850.7 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.2 g
- Protein: 2.7 g
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