Moosewood Miso Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 106.5
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 257.9 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.1 g
- Protein: 8.0 g
View full nutritional breakdown of Moosewood Miso Soup calories by ingredient
Introduction
From the "Moosewood Cooks at Home" cookbook. Low cal and delicious. From the "Moosewood Cooks at Home" cookbook. Low cal and delicious.Number of Servings: 4
Ingredients
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4 dried shiitake mushrooms
1 1/2 cups boiling water
2 medium carrots, sliced diagonally -- into 1/4" rounds
4 cups vegetable broth
1 1/2 cups shredded greens (bok choy, spinach, etc.)
2 tablespoons red miso
2 tablespoons light miso
1 tofu block
chopped scallions
crumbled toasted nori -- optional
Directions
Place the shiitake mushrooms in a heatproof bowl, cover with the boiling water, and set aside for about 10 minutes.
In a soup pot, cover the carrots with 3 1/2 cups of the stock and bring to a boil. Lower the heat and simmer for about 10 minutes, until the carrots are crisp-tender.
Drain the shiitake and add their soaking liquid to the carrots and stock. Slice the shiitake caps into thin strips and add them to the soup. Stir in the greens and continue to simmer for about 5 minutes, until they are just tender and wilted.
In a small bowl, blend both misos with the remaining 1/2 cup of stock. Cut the tofu into 1/2-inch cubes. Stir the miso mixture into the soup, add the tofu, and heat gently. Be careful not to let the sop boil.
Garnish the soup with scallions, and with nori flakes if you wish.
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NOTES : This soup can also be made using 4 tablespoons of one type of miso, if desired.
I cut the leafy part away from the bok choy and put the more fibrous part, chopped, into the soup with the carrots so it cooks longer.
You can also use fresh shiitake mushrooms. I made it with a whole 4 ounce package and it was just fine.
Number of Servings: 4
Recipe submitted by SparkPeople user LUCILLECLIFTON.
In a soup pot, cover the carrots with 3 1/2 cups of the stock and bring to a boil. Lower the heat and simmer for about 10 minutes, until the carrots are crisp-tender.
Drain the shiitake and add their soaking liquid to the carrots and stock. Slice the shiitake caps into thin strips and add them to the soup. Stir in the greens and continue to simmer for about 5 minutes, until they are just tender and wilted.
In a small bowl, blend both misos with the remaining 1/2 cup of stock. Cut the tofu into 1/2-inch cubes. Stir the miso mixture into the soup, add the tofu, and heat gently. Be careful not to let the sop boil.
Garnish the soup with scallions, and with nori flakes if you wish.
- - - - - - - - - - - - - - - - - -
NOTES : This soup can also be made using 4 tablespoons of one type of miso, if desired.
I cut the leafy part away from the bok choy and put the more fibrous part, chopped, into the soup with the carrots so it cooks longer.
You can also use fresh shiitake mushrooms. I made it with a whole 4 ounce package and it was just fine.
Number of Servings: 4
Recipe submitted by SparkPeople user LUCILLECLIFTON.
Member Ratings For This Recipe
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