Ginger-Lemongrass Miso Soup
- Number of Servings: 6
Ingredients
1 lemongrass stalk, trimmed, peeled, and thinly sliced1 tsp. sesame oil1 medium yellow onion, peeled, halved, and thinly sliced2 Tbsp. minced fresh ginger3/4 cup white miso1 cup enoki mushrooms, for garnish1 cup thinly sliced scallions (green part only), for garnish
• In a stockpot, bring 8 cups of water and the lemongrass to a boil and simmer for 15 minutes. Discard the lemongrass and strain, reserving the water.
• Heat the oil in a sauté pan and cook the onion and ginger until the onion is translucent, about 10 minutes. Transfer to a soup pot and add the reserved water. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Turn off heat and stir in the miso.
• Ladle the soup into bowls, garnish with the enoki mushrooms and scallions, and serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
• Heat the oil in a sauté pan and cook the onion and ginger until the onion is translucent, about 10 minutes. Transfer to a soup pot and add the reserved water. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Turn off heat and stir in the miso.
• Ladle the soup into bowls, garnish with the enoki mushrooms and scallions, and serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
Nutritional Info Amount Per Serving
- Calories: 86.1
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,285.7 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.8 g
- Protein: 5.0 g
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